Chilean Grape Pasta Salad
8 ounces broccoli florets
12 ounces pasta, preferably fusilli or butterfly
1 shallot, peeled and minced (about ¼ cup)
juice and zest from one lemon
1 tablespoon sherry vinegar
6 tablespoons extra virgin olive oil
5 loosely packed cups grated Parmesan, divided: 1 cup for the dressing + 1/2 cup for serving
freshly ground black pepper
6 ounces red Chilean grapes, cut into halves or quarters
6 ounces shredded rotisserie chicken
flaky sea salt
1 handful Italian parsley leaves, torn
Fill a stock pot with water and 3 tablespoons kosher salt, bring to a boil. Blanch broccoli florets for a minute or two, until they are vibrant green and barely tender. Scoop broccoli from hot water into an ice bath.
Bring stock pot water back to a boil and cook the pasta to your liking. Strain pasta and set aside.
While the pasta is cooking, make your dressing by combining shallot, lemon juice and zest, sherry vinegar, olive oil, 1 cup Parmesan, ½ teaspoon kosher salt and ample freshly ground black pepper. Whisk and set aside.
Assemble salad components in a large bowl: pasta, broccoli, grapes and chicken. Pour on dressing and toss thoroughly. Taste and adjust seasoning with additional flaky salt, black pepper, and Parmesan, as desired. Scatter on parsley.