Italian Market Pasta Salad

• 4 ounces pasta, bow-tie (farfalle) packaged
• 6 cups mixed salad greens
• 1 cup cherry tomatoes halved lengthwise
• 2 ounces gorgonzola cheese low-fat, crumbled, or blue, feta cheese, 2 ounces
• 3 tablespoons olive oil, extra-virgin
• 3 tablespoons balsamic vinegar
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 1/4 cup pine nuts toasted

1. Cook pasta according to package directions.
2. Drain, rinse with cold water, and drain again.
3. In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese.
4. Drizzle with olive oil and vinegar, tossing to coat.
5. Season to taste with salt and freshly ground pepper.
6. Divide salad evenly among four dinner plates.
7. Sprinkle with pine nuts.

pasta, mixed salad greens, cherry tomatoes, gorgonzola cheese, olive oil, balsamic vinegar, salt, black pepper, nuts

Taken from recipeland.com/recipe/v/italian-market-pasta-salad-49754 (may not work)