Name: Farfalle and Broccoli Salad with Gorgonzola Dressing
Yield: Makes 8 to 10 servings
Ingredients: 1 pound broccoli, tops cut into 3/4-inch florets, stems cut into 1/4-inch-thick rounds; 1 pound farfalle (bow-tie) pasta; 3/4 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons white wine vinegar; 8 ounces Gorgonzola cheese (about 2 cups), crumbled; 6 green onions, chopped; 3 celery stalks, thinly sliced; 3 tablespoons chopped fresh parsley

Crisp broccoli and a creamy blue cheese dressing give new life to pasta salad.

Recipe information

Yield
Makes 8 to 10 servings

Ingredients

1 pound broccoli, tops cut into 3/4-inch florets, stems cut into 1/4-inch-thick rounds

1 pound farfalle (bow-tie) pasta

3/4 cup mayonnaise

1/2 cup sour cream

3 tablespoons white wine vinegar

8 ounces Gorgonzola cheese (about 2 cups), crumbled

6 green onions, chopped

3 celery stalks, thinly sliced

3 tablespoons chopped fresh parsley

Preparation

Step 1
Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
Step 2
Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
Step 3
Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

TagsPasta Salad Pasta Farfalle Broccoli/Broccolini Vegetable Gorgonzola Blue Cheese Cheese Dairy Starter Dinner Nut Free Vegetarian Make Ahead Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes