16 oz. cooked pasta, drained (I like rotelle but use your favorite shape)
16 oz. frozen corn, thawed
4 c kale, chopped small
1 c snap peas, chopped
1 pint cherry tomatoes, halved
1 lg. red or orange bell pepper, chopped
1/2 c celery, minced
1 scallion, minced
1 (15 oz.) can cannellini beans, rinsed and drained
1 (15 oz.) can chick peas, rinsed and drained
8 oz. fresh mozzarella, cubed small
4 oz. gorgonzola, crumbled
2T Wildtree Blazin Buffalo Blend seasoning
2 tsp. salt
1/2 tsp. pepper
2T olive oil
1T Wildtree Roasted Garlic grapeseed oil
juice of 3 large lemons and 2T minced fresh thyme
In large serving bowl/pasta bowl, combine pasta, corn, kale, peas, tomatoes, bell pepper, celery, scallion, cannellini beans, chick peas, mozzarella and gorgonzola.
In small container with tight fitting lid, combine olive oil, Wildtree Roasted Garlic Grapeseed Oil, lemon juice, thyme, salt, pepper and Wildtree Blazin Buffalo Blend seasoning. Shake to emulsify and form salad dressing.
Pour dressing over salad and toss well to fully combine. Can be served room temperature or chilled.
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