Spinach Gorgonzola Pasta Salad
Eric Hicks
·
25M
More Info
Serves 8
1 pound bow tie pasta (or any short pasta you like)
12 ounces baby spinach
1⁄2 pound gorgonzola (crumbled)
1⁄2 cup red wine vinegar
2 teaspoons Dijon Mustard
3⁄4 cup extra virgin olive oil
1⁄4 cup Italian flat-leaf parsley (minced)
2 teaspoons Italian oregano
1⁄2 teaspoon crushed red pepper flakes (optional)
2 cloves garlic (paste)
1 salt and pepper (to taste)
In a bowl, combine together all of the dressing ingredients and whisk until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.
In a large bowl, mix together the pasta, spinach, gorgonzola, and half of the dressing. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
The spinach gorgonzola pasta salad's flavor will taste much better if chilled for at least an hour before serving. Enjoy!
