Pasta salad with Gorgonzola, grapes and lamb's lettuce

Ingredients for 6 servings:

• 500 g spirals
• 300 g grapes, seedless, or more if desired
• 150 g Gorgonzola, mild
• 1 pack of lamb’s lettuce
• 6 tbsp olive oil
• 4 tbsp raspberry vinegar
• 1 tbsp maple syrup
• 1 tsp salad herbs (Café de Paris)
• Salt
• e.g. cashew nuts, roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

a slightly different, vegetarian pasta salad variant

First, cook the pasta in well-salted water until al dente, drain, and let cool. In the meantime, wash and halve the grapes. Wash and spin the lamb’s lettuce in the same way. Cut the Gorgonzola into small cubes or crumble it between your fingers. Combine all the previous ingredients in a large bowl. Then make a dressing from oil, vinegar, maple syrup, herbs, and salt and pour it over the salad. Mix everything well and garnish with roasted, spicy cashews, if desired. Tips: You can also prepare the pasta salad in advance and let it marinate, but then add the lamb’s lettuce just before serving so it doesn’t wilt. If you don’t have raspberry vinegar, you can use regular vinegar and add a little red jam, but reduce the amount of maple syrup.