Ingredients
White Balsamic Dressing
- ⅔ cup white balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 teaspoons garlic, minced
- Pinch of kosher salt and ground black pepper
Balsamic Pasta Salad
- 16 ounces bow tie pasta (regular or gluten-free)
- 1 cup sun-dried tomatoes, chopped
- 3-4 handfuls fresh arugula (more if desired)
- 5-8 ounces gorgonzola cheese, crumbled
- 4 ounces pine nuts
- ¼ – ½ red onion, thinly sliced or diced
- Kosher salt and ground black pepper, to taste
- ¼ cup balsamic glaze (more if desired)
Instructions
- Prepare the Dressing: In a small bowl, whisk together white balsamic vinegar, extra virgin olive oil, minced garlic, and a pinch of kosher salt and ground black pepper. Set the dressing aside to let the flavors meld.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta down.
- Combine the Salad Ingredients: In a large bowl, add the cooked and cooled pasta, chopped sun-dried tomatoes, fresh arugula, crumbled gorgonzola cheese, toasted pine nuts, and thinly sliced or diced red onion. Pour the prepared white balsamic dressing over the salad.
- Toss and Season: Gently toss all the salad ingredients together so the pasta soaks up the dressing. Taste the salad and adjust seasoning with kosher salt and ground black pepper as desired.
- Add the Finishing Touch: Drizzle the balsamic glaze over the top of the salad just before serving to add a glossy, sweet tang that complements the flavors.
Notes
- Pasta Shape: Feel free to substitute the bow tie pasta with other pasta shapes like penne, fusilli, or rotini to add variety.
- Storage: Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. The salad may absorb more dressing over time, so toss gently before serving again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
