Warm Rigatoni Pasta Salad with Broccolini and Feta Cheese

Ingredients:

• 1 bunch broccolini (approx. 280g), stems cut into 2.5cm lengths, small florets reserved
• 350 g whole-wheat rigatoni pasta
• 200 g of cheese feta, crumble
• 1 small shallot, cut into wedges
• 1 bunch radish, thinly sliced ​​into rounds
• 1 tbsp. sherry vinegar or red wine vinegar
• 1/2 tsp finely grated orange zest
• 3/4 tsp coarse salt, plus more as needed
• Freshly ground black pepper
• 3 tbsp. l. olive oil

Preparation:

1. Place shallots in a bowl filled with cold water with ice for 10 minutes; drain.
2. Bring a saucepan of salted water to a boil. In a separate bowl, prepare cold water with ice; season with salt. Place the broccolini in the boiling water and cook for 2-3 minutes. Add the radishes and cook for another 30 seconds. Remove the vegetables from the boiling water with a slotted spoon and immediately plunge them into the ice water. Place in a colander and drain.
3. Add rigatoni to the same pot of boiling water and cook, stirring, for about 8-9 minutes. Drain and let stand.
4. Prepare the dressing in a salad bowl: Whisk together sherry vinegar, grated orange zest, 3/4 teaspoon salt, and ground pepper to taste. While whisking, gradually pour in the olive oil.
5. Add rigatoni, shallots, cooked broccolini, and radishes, and toss to combine. Sprinkle with feta cheese. Serve at room temperature.