A deliciously, flavorful salad
1 1-lb package or small shell pasta
1 cup of walnuts
handful of fresh strawberries or any fruit in season
8 oz. Gorgonzola cheese crumbled
2 cups of arugula leaves washed
1tbsp. fresh rosemary minced
2 sm. cloves of garlic minced
1/3 cup red wine vinegar
2/3 + 2tbsp. extra virgin olive oil
1 tsp. honey
1 tsp. crushed red pepper flakes
1 tsp. ground mustard
1 tsp. black pepper
2 tsp. salt
Toast walnuts – I prefer to put some brown sugar and a sprinkle of cinnamon in a frying pan with my walnuts and toast them that way, or you can just put them on a baking sheet in the oven.
Bring 4 qts. of salted water to a boil. Add the pasta and cook until al dente. Drain, but do not rinse. Move to a large bowl and mix with 2 tsp. of olive oil. Allow to cool.
Add the walnuts, fruit, Gorgonzola, onions and arugula.
In a small bowl mix the remaining ingredients for the dressing. Pour over the pasta and lightly toss. Allow the flavors to develop for at least 15 minutes before serving.
As a side note, I wrote this recipe as it was on the DaVinci Pasta website. I made it over the weekend, and kept the vinegar and olive oil equal, as I prefer a little more vinegar taste. Also, I don’t care for rosemary so I eliminated that, and increased my honey to 2 tsp rather than 1. It was delicious and there is a request for me to make this again!