Campari Tomato Penne Salad With Gorgonzola

Penne pasta mixed with spinach, Campari tomatoes, gorgonzola cheese, and seasoned with salt and pepper. Pasta salad is tossed with red wine vinaigrette and garnished with toasted pine nuts.

Ingredients -

8 ounces Penne Pasta
1 (6 ounces) package Baby Spinach Leaves
6 Campari Tomatoes, seeded and diced
1 (4 ounces) package crumbled Gorgonzola Cheese
1 teaspoon Salt
1/2 teaspoon Fresh Ground Black Pepper
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
1/3 cup Pine Nuts, toasted

Preparation:

1. Cook pasta al dente. Pour pasta into colander, drain.

2. Place hot pasta, baby spinach leaves, diced tomatoes, crumbled Gorgonzola cheese, salt and pepper in large serving bowl.

3. Drizzle pasta salad with oil and vinegar. Toss gently to combine.

4. Just prior to serving, garnish with toasted pine nuts.

5. Serve warm.

Pasta Salad Making Tips -

Beets

To peel raw beets, use a vegetable peeler. To peel cooked beets, allow them to cool first and then use the peeler lightly or the back of a knife.

Pasta Salad Making Tips -

Parsnips

Parsnips should be scrubbed with a hard bristle brush and peeled with a potato peeler. The skins can be eaten, but are often bitter and tough in texture.

Recipe Ideas:

Chicken Pasta Salad

Chicken Pasta Salad with Cherry Tomatoes and Feta

Chinese Pasta Salad With Creamy Ginger Dressing

Cilantro Tomato Pasta Salad

Citrus Pasta Salad with Chicken

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