First cook the pasta in well-salted water until al dente, drain and let cool.
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.
Put all of the previous ingredients in a large bowl.
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.
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.
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.