Grilled Tomato & Broccolini Pasta Salad with Zesty Balsamic Vinaigrette

A delicious pasta salad eaten warm or cold. Grilled tomatoes pop in your mouth, and broccolini gives it a nice chew. A surprising balsamic vinaigrette adds a layer of tang that wakes up your taste buds! It’s a new summer favorite.

1½ lbs cherry tomatoes
2 lbs baby broccoli, cut into bite-sized pieces
2 Tbsp extra virgin olive oil
1 lb uncooked pasta noodles
parmesan cheese, for serving, optional

For the dressing:
2 Tbsp apple cider vinegar
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp dijon mustard
¼ tsp ginger
1 tsp cumin
1 tsp Italian herbs

View the full recipe at My California Roots →