Pasta Salad With Ricotta Salata And Broccolini

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
418
FAT
78%
CHOL
29%
SOD
6%

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Ingredients for 4 servings

2 bundles broccolini

1/2 pound cavatappi pasta (twists), cooked to al dente

1 shallot, chopped

3 cloves garlic, chopped

1/3 cup extra virgin olive oil (EVOO)

1/3-1/2 pound wedge ricotta salata cheese

6 sprigs fresh thyme leaves (about 2 tablespoons), stripped from stems

Coarse salt and pepper

1/2 pint grape tomatoes, halved

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