We love juicy beefsteaks for their sweet, intense flavor. Colorful small tomatoes and any crumbled cheese work well here too.


  • 1 (16-oz.) package rigatoni pasta
  • 1/2 cup Lemon-Shallot Vinaigrette
  • 1 1/4 pounds beefsteak tomatoes, seeded and chopped
  • 4 ounces Gorgonzola cheese, crumbled
  • 1/2 (4-oz.) package arugula


Hands On: 20 Minutes
Total: 1 Hour, 10 Minutes

  1. 1. Prepare pasta according to package directions. Toss together hot pasta and vinaigrette in a large bowl. Cool completely (about 30 minutes).
  2. 2. Stir tomatoes and cheese into pasta mixture. Just before serving, stir in arugula; add salt and pepper to taste.
Marian Cooper Cairns,
July 2014