Wednesday, October 1, 2014

Tomato and Gorgonzola Pasta Salad

I seriously cannot express how much I love this pasta salad.  The flavors of the arugula, Gorgonzola, and homemade Lemon Shallot Vinaigrette are amazing together.  This uses an entire box of pasta, so you can definitely serve a crowd if using this as a side dish; it would be perfect to take as a contribution to a picnic or another get-together.  (Use whole wheat pasta for an added healthy twist.)  I have also taken the leftovers as a stand-alone lunch.

  • 1 16 oz package penne or rigatoni pasta
  • 1/2 cup Lemon Shallot Vinaigrette (click here for the easy recipe)
  • 1 1/4 lb beefsteak tomatoes (I used what I had available), seeded and chopped
  • 4 oz. Gorgonzola cheese, crumbled
  • 1/2 (4 oz.) package arugula 
  1. Prepare pasta according to package directions.  (If you haven't made the vinaigrette, there is enough time to do so while the pasta is cooking.)  Toss together hot pasta and vinaigrette in a large bowl.  Cool.*  
  2. Stir tomatoes and cheese into pasta mixture.  Just before serving, stir in arugula; stir in salt and pepper to taste.
*The recommended cooling time from the original recipe is 30 minutes; I don't always wait so long.  The difference is that the cheese may melt a bit when you add it.

Difficulty: very easy
Time:  about 30 minutes
Source:   Southern Living magazine, July 2014

1 comment:

  1. The Italian dressing is hands down the best paste sauce salad dressing I’ve made, and I’ve tried out a bunch. It’s emulsified, has incredible color, and is so simple. Thank you!