Spinach Gorgonzola Pasta Salad

재료

1 pound bow tie pasta or any short pasta you like

12 ounces baby spinach

1/2 pound gorgonzola crumbled

For the Italian dressing

1/2 cup red wine vinegar

2 teaspoons Dijon Mustard

3/4 cup extra virgin olive oil

1/4 cup Italian flat-leaf parsley minced

2 teaspoons Italian oregano

1/2 teaspoon crushed hot red pepper flakes optional

2 cloves garlic paste

salt and pepper to taste

방향

In a bowl, combine together all of the dressing ingredients and whisk until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.

For the salad

Cook pasta in salted water (2 tablespoons salt per gallon of water) until al dente, then drain and rinse under cold water until just warm. Drain well.

In a large bowl, mix together the pasta, spinach, gorgonzola, and half of the dressing. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.

The spinach gorgonzola pasta salad's flavor will taste much better if chilled for at least an hour before serving. Enjoy!