There’s nothing like a cold pasta salad on a hot summer day. But, as much as I love mayonnaise mixed into regular old tuna fish or hard boiled eggs I really rebel against it when it’s mixed with pasta. It just doesn’t work for me so I tend not to make many cold pasta salads.
But recently I was looking through recipes while trying to plan a menu for a late lunch/ early dinner we were hosting. I had originally wanted to grill, but the forecast was for rain and our guests weren’t big meat eaters. After my recent success getting reacquainted my Whole Foods Market cookbook I decided to revisit it for more inspiration.
This recipe jumped out at me right away. I’m kind of sucker for anything that contains blue cheese, or spinach, or pasta, so putting it all together was an easy sell. The trickiest part for me was imagining putting the balsamic vinegar on it and serving it cold. But it was well worth it. It was hearty and filling and intensely flavorful. My guests insisted on taking the recipe with them when they left!