Pasta salad in parmesan baskets
Delicious pasta salad baked in parmesan baskets, packed with apples, walnuts, and gorgonzola—served in just 40 minutes. Perfect for special occasions or a tasty meal.
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Cooking tools:
- Pot
- Colander
- Skillet
- Baking sheet
- Parchment paper
- Spatula
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 4 large green apples, peeled and diced
- 2 tablespoons lemon juice
- 2 cups apple cider
- 1 cup parmigiano-reggiano cheese, grated
- 2 cups shelled walnuts, 1 cup lightly toasted 1 cup ground fine
- 2 ounces balsamic vinegar
- 2 ounces olive oil
- kosher salt
- black pepper
- 1 pound arugula, washed and trimmed
- 1/2 pound red seedless grapes
- 1/4 cup thinly sliced red onion, soaked in balsamic vinegar
- 1/2 pound orecciette or shells pasta, cooked, cooled and oiled
- 4 ounces gorgonzola cheese, crumbled
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