Farfalle and Broccoli Salad With Gorgonzola Dressing

Bonnie Boal

 

1 pound broccoli, tops cut into inch florets, stems cut into inch rounds

1 pound farfalle (bow tie) pasta

cup mayonnaise

cup sour cream

3 tablespoons white wine vinegar

2 cups Gorgonzola cheese, crumbled, plus more for garnish

6 green onions chopped

3 tablespoons chopped fresh parsley

Salt and black pepper to taste

 

 

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, parsley, and broccoli; toss to coat. Season salad to taste with salt and lots of freshly ground black pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Makes 8 to 10 servings. (I used Maytag blue cheese in this, but any crumbly blue, Gorgonzola or Roquefort will work nicely.)