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Farfalle and Broccoli Salad with Gorgonzola Dressing Recipe

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This recipe for Farfalle and Broccoli Salad with Gorgonzola Dressing is from The Krankoski-Wright Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound broccoli, tops cut into 3/4 inch florets, stems cut into 1/4 inch thick rounds
1 pound bow tie pasta (farfalle)
3/4 cup mayonnaise
1/2 cup sour cream
3 tblspn. white wine vinegar
8 ounces Gorgonzola cheese (about 2 cups), crumbled
6 green onions chopped
3 celery stalks, thinly sliced
3 tblspn. chopped fresh parsley
Directions:
Directions:
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.
Bring same pot of water to boil. Add pasta. Cook until just tender but still firm to bite. Drain. Rinse under cold water.

Whisk mayonnaise, sour cream and vinegar in a 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 a day ahead and kept refrigerated.
Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
You can toss in some cherry tomatoes if you like! A great salad to take along to a picnic.

 

 

 

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