Jenn's Pasta Salad

As promised here is the recipe for the pasta salad Jennifer made the other night. Ever since I got the email I've been really hungry for it and actually might make it just to have next week. Its good. You should try it.

Italian Market Pasta Salad
4 ounces packaged dry mafalda, large bow tie, or campanelle pasta ·
6 cups mesclun or other spring greens ·
1 cup grape tomatoes or cherry tomatoes, halved lengthwise ·
1/2 cup crumbled Gorgonzola, blue, or feta cheese (2 ounces) ·
3 tablespoons olive oil ·
3 tablespoons white wine vinegar or Balsamic vinegar ·
Salt and freshly ground black pepper ·
1/4 cup pine nuts, toasted

Directions
1. If using mafalda, break into irregular pieces, 2 to 3 inches long. Cook pasta according to package directions. Drain, rinse with cold water, and drain again.
2. In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper.
3. Divide salad evenly among four dinner plates. Sprinkle with pine nuts. Makes 4 main-dish servings.