Balsamic Pasta Salad
A delicious Balsamic Pasta Salad recipe that is packed with flavor with a homemade dressing, arugula, gorgonzola cheese, and pine nuts!
Ingredients
White Balsamic Dressing
- 1/4 cup extra virgin olive oil
- 2/3 cup white balsamic vinegar
- 2 teaspoons garlic minced
- pinch of kosher salt and ground black pepper
Balsamic Pasta Salad
- 16 oz bow tie pasta cooked al dente (reg. or gluten-free)
- 1 cup sun-dried tomatoes chopped
- 3-4 handfuls fresh arugula more if desired
- 5-8 oz gorgonzola cheese crumbled
- 4 oz pine nuts
- 1/4 - 1/2 red onion thinly sliced OR diced
- kosher salt and ground black pepper to taste
- 1/4 cup balsamic glaze more if desired
Instructions
- Dressing: Combine Dressing ingredients in a small bowl. Set aside.
- Cook Pasta: Cook pasta al dente according to package instructions. Drain and rinse with cold water.
- Combine + Toss: In a large bowl combine cooked pasta, sun-dried tomatoes, arugula, gorgonzola cheese, pine nuts, and red onion. Pour the dressing over top and toss (the pasta will continue to soak up the dressing). Taste and add any salt and pepper, as desired.
- Balsamic Glaze: Drizzle with balsamic glaze and serve.
Notes
- Pasta Shape: you can mix up what pasta shape you use here!
- Storage: pasta salad leftovers can be kept in an airtight container in the fridge for 3-4 days.
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