In an effort to extol the virtues of the Lugana pasta I mentioned above, take advantage of the last of the tomatoes in the garden and squeeze a few more weeks out of summer by making and serving this pasta salad for a dinner on the deck.

Boil the pasta until it is al dente. Drain and rinse with cold water until pasta is cool to the touch. In a small bowl, mix the olive oil, vinegar and a pinch each of salt and pepper. In a large salad bowl, combine pasta, greens, tomatoes and pine nuts. Drizzle with oil and vinegar. Toss to combine. Finish with crumbled Gorgonzola.