PASTA SALAD WITH BASIL VINAIGRETTE

Pasta Salad with Basil Vinaigrette image

Provided by Nancy Fuller

Time 35m

Yield 10 servings

Number Of Ingredients 16

1 1/2 pounds tricolor spiral pasta
Kosher salt
1/2 cup pine nuts
2 cups oil-packed sun-dried tomatoes, drained and roughly chopped
1 cup pitted Kalamata olives
8 ounces sharp white Cheddar, diced into 1-inch pieces
One 15-ounce can chickpeas, drained and rinsed
1 English cucumber, sliced
1 1/2 cups Basil Vinaigrette, recipe follows
1/3 cup Champagne vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 shallot, roughly chopped
4 cups fresh basil leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Preheat the oven to 350 degrees F.
Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.