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