Description
A vibrant and creamy pasta salad featuring bowtie pasta, fresh spinach, and tangy gorgonzola, perfect for summer potlucks or light dinners.
Ingredients
- 12 oz (340 g) bowtie (farfalle) pasta
- 5–6 cups fresh baby spinach (loosely packed)
- 4 oz (115 g) crumbled gorgonzola
- 1 small clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup toasted walnuts or toasted pine nuts (optional)
- 1 cup halved cherry tomatoes or thinly sliced red onion (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente (usually 8–10 minutes; check package instructions).
- Drain the pasta and rinse briefly under cold water to stop cooking. Shake well and spread on a sheet or bowl to cool.
- Toss with 1 teaspoon olive oil if pasta will sit to prevent sticking.
- In a large mixing bowl, add the cooled pasta and the baby spinach. If using cherry tomatoes or sliced red onion, add them now.
- In a small bowl, whisk together the minced garlic, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, Dijon mustard (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper until emulsified.
- Taste and adjust seasoning.
- Pour the vinaigrette over the pasta and spinach. Toss gently but thoroughly so the dressing coats everything.
- Sprinkle the crumbled gorgonzola and toasted nuts on top. Fold them in carefully.
- Serve immediately or chill for 20–30 minutes to let flavors meld.
Notes
For a lighter vinaigrette, increase vinegar or add 1 tablespoon lemon juice. Can substitute feta or goat cheese for gorgonzola.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian