Farfalle And Broccoli Salad With Gorgonzola Dressing
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cook broccoli stems in large pot of boiling salted water 2 minutes
2
Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer
3
Using slotted spoon, transfer broccoli to strainer
4
Refresh under cold water
5
Drain
6
Bring same pot of water to boil
7
Add pasta; cook until just tender but still firm to bite
8
Drain
9
Rinse under cold water
10
Whisk mayonnaise, sour cream, and vinegar in large bowl
11
Add half of Gorgonzola cheese
12
Using rubber spatula, mash until cheese is almost smooth
13
Stir in remaining cheese
14
Add pasta, green onions, celery, parsley, and broccoli; toss to coat
15
Season salad to taste with salt and pepper
16
Cover and refrigerate until cold, about 2 hours
17
(Can be made 1 day ahead
18
Keep refrigerated
19
) Cook broccoli stems in large pot of boiling salted water 2 minutes
20
Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer
21
Using slotted spoon, transfer broccoli to strainer
22
Refresh under cold water
23
Drain
24
Bring same pot of water to boil
25
Add pasta; cook until just tender but still firm to bite
26
Drain
27
Rinse under cold water
28
Whisk mayonnaise, sour cream, and vinegar in large bowl
29
Add half of Gorgonzola cheese
30
Using rubber spatula, mash until cheese is almost smooth
31
Stir in remaining cheese
32
Add pasta, green onions, celery, parsley, and broccoli; toss to coat
33
Season salad to taste with salt and pepper
34
Cover and refrigerate until cold, about 2 hours
35
(Can be made 1 day ahead
36
Keep refrigerated)