Ingredients
8 oz rigatoni pasta
1 pint cherry tomatoes, halved
2 teaspoons extra-virgin olive oil
1/2 cup julienne-cut sun-dried tomatoes
1/2 cup half-and-half
4 oz crumbled gorgonzola cheese
3–4 oz fresh baby spinach leaves (2 cups)
8 ribs celery
8 oz fresh pre-sliced baby portabellas
1/2 cup crumbled feta cheese
1/4 cup balsamic vinaigrette
1/8 teaspoon pepper
1 1/2 cups chopped walnuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
4 bananas (rinsed)
4 long skewers, optional
1/4 cup honey
Description
Rigatoni, Tomatoes, And Blue Cheese With Portabella Celery Salad
Publix Super Markets
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