A flavorful pasta salad featuring tender fusilli, thinly sliced steak, fresh vegetables, crumbled gorgonzola, and a homemade creamy white balsamic dressing.
First, cook one pound of Fusilli pasta for about 2 minutes longer than the longest suggested cooking time, so that it's on the softer side. Drain and let cool slightly.
For the Creamy White Balsamic Dressing, combine 1/2 cup of mayo, 1/4 cup of white balsamic vinegar, 1/3 cup of extra virgin olive oil, 1/3 cup of grated Parmesan, 1 tsp of minced garlic, 2 tsp of sugar, and salt and pepper to taste. Whisk until well combined.
To a large bowl, add the cooked fusilli pasta, 1/2 cup of thinly sliced red onion, 1.5 cups of sliced cherry tomatoes, 5 ounces of crumbled Gorgonzola, 1 lb of thinly sliced lean steak (such as filet tips), the prepared Creamy White Balsamic Dressing, and salt and pepper to taste. Mix all ingredients thoroughly.
Add 2 cups of arugula right before serving and toss gently to combine. Enjoy!
