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Tomato-and-Gorgonzola Pasta Salad

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 20 mins
Total time 1 hr, 10 mins
Yield Makes 8 servings
We love juicy beefsteaks for their sweet, intense flavor. Colorful small tomatoes and any crumbled cheese work well here too.

Ingredients

  • 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

How to Make It

  1. Prepare pasta according to package directions. Toss together hot pasta and vinaigrette in a large bowl. Cool completely (about 30 minutes).

  2. Stir tomatoes and cheese into pasta mixture. Just before serving, stir in arugula; add salt and pepper to taste.