Pasta Salad with Gorgonzola, Grapes and Lamb's Lettuce

Summary

Ingredients

• 500 g spirelli
• 300 g rapes, seedless, possibly more
• 150 g Goronzola, mild
• 1 packet lamb`s lettuce
• 6 tablespoon olive oil
• 4 tablespoon raspberry vinegar
• 1 tablespoon maple syrup
• 1 teaspoon salad herbs (Café de Paris)
• salt
• Cashew nuts, roasted

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Instructions

1. First cook the pasta in well-salted water until al dente, drain and let cool.
2. In the meantime, wash the grapes and cut them in half. Also wash and spin the lamb`s lettuce. Cut the gorgonzola into small cubes or crumble it between your fingers.
3. Put all of the previous ingredients in a large bowl.
4. Then make a dressing from oil, vinegar, maple syrup, herbs and salt and pour over the salad. Mix everything well and garnish with roasted, spicy cashew nuts.
5. Tips: You can also prepare the pasta salad and let it steep, but then add the lamb`s lettuce just before serving so that it doesn`t collapse.
6. If you don`t have raspberry vinegar, you can also use normal vinegar and add some red jam, but then reduce the amount of maple syrup.