Pasta Salad with Cherry Tomatoes, Basil & Cumin Vinaigrette
This quick and easy-to-make pasta salad is packed with fresh, summery flavors and is tossed in a delicious cumin-Dijon vinaigrette that adds tang and zest to the dish. It's sure to be a hit at any gathering.
INSTRUCTIONS
Bring a large pot of water to a boil. Add pasta and a pinch of kosher salt. Cook for about 8 minutes or until al dente (do not overcook). Drain, coat with a drizzle of extra virgin olive oil so it doesn't stick together and set aside to cool.
To toast pine nuts, place nuts in a small skillet over low heat. Toast, stirring often to avoid burning. Remove from heat when evenly golden brown. Set aside.
Slice cherry tomatoes in half. Set aside.
Prepare the vinaigrette by whisking the lemon juice, olive oil, sugar, Dijon mustard, cumin and salt and black pepper together. Set aside.
To chiffonade basil, stack a few leaves on top of each other and roll them up into a "cigar". Use a sharp knife to slice thinly into ribbons.
In a large bowl, toss pasta and vinaigrette to coat. Stir in pine nuts and cherry tomatoes. Garnish with Parmesan cheese and basil chiffonade.
Serve salad at room temperature or cover and refrigerate to serve chilled.
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