farfalle and broccoli salad with gorgonzola dressing
 
 
crisp broccoli and a creamy blue cheese dressing give new life to pasta 
salad. 
 
1 lb.  broccoli, tops cut into 3/4-inch florets, stems cut into
1/4-   inchthick rounds
1 lb.  farfalle (bow-tie) pasta
 
3/4 cup  mayonnaise
1/2 cup  sour cream
3 Tbsp  white wine vinegar
8 oz.  gorgonzola cheese (about 2 cups), crumbled
6   green onions, chopped
3   celery stalks, thinly sliced
3 Tbsp  chopped fresh parsley
 
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 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 1 day ahead. keep refrigerated.) 
 
makes 8 to 10 servings. 
 
 
(ID: 73349) Mirror: rec.food.recipes: Mon, Oct 3, 2005


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