Tomato-and-Gorgonzola Pasta Salad

Name: Tomato-and-Gorgonzola Pasta Salad
Total time: 1 h 10 min
Yield: Makes 8 servings
Ingredients: 1 (16-oz.) package rigatoni pasta; ½ cup Lemon-Shallot Vinaigrette; 1 ¼ pounds beefsteak tomatoes, seeded and chopped; 4 ounces Gorgonzola cheese, crumbled; ½ (4-oz.) package arugula

1 Rating
1 Review

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

By Marian Cooper Cairns

Recipe by Southern Living July 2014

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:

20 mins

total:

1 hr 10 mins

Yield:

Makes 8 servings

Ingredients

1 (16-oz.) package rigatoni pasta
½ cup Lemon-Shallot Vinaigrette
1 ¼ pounds beefsteak tomatoes, seeded and chopped
4 ounces Gorgonzola cheese, crumbled
½ (4-oz.) package arugula

Directions

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

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

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Tomato-and-Gorgonzola Pasta Salad

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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Tomato-and-Gorgonzola Pasta Salad

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Tomato-and-Gorgonzola Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Tomato-and-Gorgonzola Pasta Salad