Recipe courtesy of Celeste Podojil
1 pound cooked small penne pasta (orzo would be great too)
2 bell peppers chopped small (red, orange, yellow)
1/3 red onion chopped (can omit or saute if you prefer)
1 pint cherry tomatoes sliced in half
1 pound thin asparagus, sliced on bias (1/2 in each) and blanched in salted water
4 cups baby arugula
1-2 cups blue cheese, gorgonzola or feta cheese crumbles
1 T dijon mustard
3 T balsamic vinegar
Juice of 1/2 lemon
1 cup olive oil
Pinch of Salt and pepper
Wisk all the ingredients together, adding the olive oil last.
You can double this dressing recipe and add additional vinegar, olive oil, etc after tasting.
Slice everything to a fairly uniform size and toss together, add dressing,
toss again and finish with blue cheese crumbles.
This recipe can be made a day or more in advance.
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