Pasta Salad with Gorgonzola and Hazelnuts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g penne or other pasta
- 200 g Goronzola
- 200 g cherry tomato (s)
- 150 g olives, black, pitted
- 100 g tomato (s), dried, pickled in oil
- 80 g hazelnuts, rouhly chopped
- 1 shallot (s)
- 80 ml balsamic vinegar
- 100 ml olive oil
- 1 clove garlic
- 0.5 teaspoon ½ honey
- salt and pepper
- Basil, fresh
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente and drain. Cut the sun-dried tomatoes according to size, halve the olives and add to the pasta.
- Dice the Gorgonzola and cut the shallots into very fine rings. Quarter the cherry tomatoes. Add everything together with the roughly chopped walnuts to the noodles.
- For the dressing, mix the olive oil and the balsamic vinegar together (if you want to keep a slim line, you can easily replace part of the olive oil with vegetable broth, but it is advisable not to reduce the olive oil completely for the taste). Add the honey and stir well. Then squeeze in the garlic and season with salt and pepper.
- Pour the dressing over the pasta salad and mix carefully. Garnish with fresh basil leaves before serving. If you like, you can eat fresh ciabatta with it.
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