Grape Orange And Blue Cheese Pasta Salad
|Dried pasta||8 Ounce (250 Gram)|
|Olive oil||To Taste|
|White grapes||1 Pound (500 Gram)|
|Black olives||6 Ounce, halved and stoned (185 Gram)|
|Danish blue cheese||4 Ounce, crumbled (125 Gram)|
|Mayonnaise||3⁄4 Pint (450 Milliliter)|
|Lemon juice||3 Tablespoon|
Cook the pasta until just tender in a large pan in masses of boiling salted water; drain, and toss in a generous amount of olive oil and lemon juice.
Peel the oranges with a sharp knife so that there is no white pith left.
Make segments with no membrane by cutting to the centre of the oranges with a very sharp knife just inside the walls of each segment.
Mix the grapes, olives, orange segments and blue cheese into the pasta.
Flavour the mayonnaise quite highly with lemon juice, and squeeze in garlic.
Mix with the pasta combination, trying not to break the pieces.
Chill for several hours to allow the flavours to blend, but do not serve directly from the refrigerator.