Autumn Pasta Salad with Pear, Gorgonzola and Walnuts
An autumnal pasta salad with juicy pear, savory Gorgonzola and crunchy walnuts. It tastes great cold from the lunchbox and holds up well thanks to the vinaigrette, without getting soggy.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g Fusilli
- 1 pc Pear, ripe, diced
- 80 g Gorgonzola, crumbled
- 40 g Walnut kernels, coarsely chopped
- 60 g Arugula
- 3 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- 1 tsp Honey
- Salt
- Black pepper, freshly ground
Method
- Bring salted water to a boil in a pot and cook the fusilli according to the package directions until al dente. Drain, briefly rinse with cold water and let drain well.
- For the dressing, whisk together olive oil, apple cider vinegar and honey in a large bowl and season with salt and pepper.
- Wash the pear, core it and cut it into small dice. Toss immediately with some of the dressing so it doesn't turn brown.
- Toss the drained pasta with the remaining dressing and let it cool for about 5 minutes.
- Wash the arugula, spin it dry and coarsely chop it. Fold it into the pasta together with the diced pear and the crumbled Gorgonzola.
- Toast the walnuts in a dry pan until lightly golden, let them cool and sprinkle them over the salad. Taste again before packing it up.