Name: Farfalle and Broccoli Salad with Gorgonzola Dressing
Yield: 8 to 10 Servings
Ingredients: 1 pound broccoli, tops cut into 3/4-inch florets, stems cut into 1/4-inch-thick rounds; 1 pound farfalle (bow-tie) pasta; 3/4 cup mayonnaise; 1/2 cup sour cream; 3 tablespoons white wine vinegar; 8 ounces Gorgonzola cheese (about 2 cups), crumbled; 6 green onions, chopped; 3 celery stalks, thinly sliced; 3 tablespoons chopped fresh parsley

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