Spring Green and Gorgonzola Pasta Salad
Serves 6

1 lb Campanelle pasta (Lugana Fresh is the best)
6 Tbsp olive oil
3 Tbsp white Balsamic vinegar
Salt & pepper to taste
4 cups spring greens
2 cups cherry tomatoes, halved
1/2 cup pine nuts, toasted
6 oz crumbled Gorgonzola (or that cheese you mentioned above)

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.

Serving Suggestions and Tips: Rosé is the perfect foil for this light and savory salad.
Posted by Pat on August 25, 2010 10:16 AM

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