Fusilli With Roasted Red Peppers, Gorgonzola and Herb Dressing

• 2 tablespoons lemon juice
• 12 cup extra virgin olive oil
• 34 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 13 cup mixed fresh herbs, finely chopped (oregano, thyme, parsley etc)
• 1 lb fusilli (I like rotelle) or 1 lb other spiral shaped pasta (I like rotelle)
• 12 red onion, sliced fine
• 2 12 ounces sliced black olives
• 1 (12 ounce) jarsliced roasted red peppers, drained
• 1 pinch red pepper flakes (optional)
• 3 ounces gorgonzola

1. DRESSING:.
2. Place all ingredients in a jar with lid.
3. Close lid tightly and shake until well blended.
4. SALAD or SIDE DISH:.
5. In a large pot of lightly salted water, cook pasta according to pkg directions.
6. While pasta is cooking, soak red onion in ice water to mellow its flavor.
7. Drain cooked pasta and place in large bowl.
8. Drain onions and pat dry, add to pasta.
9. Add dressing, olives, roasted peppers, red pepper flakes and gorgonzola to warm pasta and toss.
10. Serve at room temperature, also, very good the following day!

lemon juice, extra virgin olive oil, kosher salt, ground black pepper, herbs, fusilli, red onion, black olives, red peppers, red pepper, gorgonzola

Taken from www.food.com/recipe/fusilli-with-roasted-red-peppers-gorgonzola-and-herb-dressing-158981 (may not work)