Blue cheese lovers celebrate! A blue cheese vinaigrette tossed with your favorite veggies: cherry tomatoes, crisp broccoli, avocado, and toasted almonds. For a lighter, less strong flavor, you can substitute feta cheese.
7–8 ounces of short pasta (I used our Dollar Sign shapes! About half a bag)
1 head broccoli, cut small florets only
1 cup cherry or grape tomatoes, halved (I used red and yellow tomatoes for color)
1–2 avocados, diced
1/4 cup toasted sliced almonds + more for garnish
Fresh basil leaves, julienned, for garnish (optional)
1 cup dressing (see below)
Salt and pepper to taste
4 green onions, chopped
2/3 cup vegetable oil
1/2 cup red wine vinegar (can sub white wine vinegar)
1 cup blue cheese crumbles (or substitute feta cheese for a lighter taste)
1 t. kosher salt
1/2 t. black pepper
Mix all dressing ingredients in a bowl and whisk until thoroughly combined, or place all ingredients in a mason jar or jelly jar with lid on tight, and shake until combined. May make ahead a few days and store in fridge.
Cook pasta according to package directions, drain, rinse with cold water.
Combine pasta with broccoli, tomatoes, avocado, and almonds and toss with dressing.
Serve and top with additional toasted almonds and fresh basil if desired.