Clever Italians

OK, so we have been posting a bunch of recipes lately. We have been eating good. We like to try new recipes frequently and when we have a good one we call it a 'keeper.' Had a bunch of keepers lately. This one made a big batch of salad that served well as dinner. We decided that we might add a little lemon juice to the oil and vinegar next time.


Italian Market Pasta Salad
4  ounces packaged bow tie pasta
6  cups mesclun or other spring greens
1  cup grape tomatoes or cherry tomatoes, halved lengthwise
1/2  cup crumbled Gorgonzola, blue, or feta cheese (2 ounces)
3  tablespoons olive oil
3  tablespoons white wine vinegar
   Salt and freshly ground black pepper
1/4  cup pine nuts, toasted

1. Cook pasta according to package directions. Drain, rinse with cold
water, and drain again.

2. In a large salad bowl, combine cooked pasta, mesclun or other spring
greens, tomatoes, and cheese. Drizzle with olive oil and vinegar,
tossing to coat. Season to taste with salt and freshly ground pepper. 

3. Divide salad evenly among four dinner plates. Sprinkle with pine
nuts. Makes 4 main-dish servings.


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