INGREDIENTS
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3 tablespoons extra-virgin olive oil
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2 teaspoons cider vinegar
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2 large cloves garlic, minced
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2 teaspoons chopped fresh marjoram
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1 teaspoon salt
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Pinch red pepper flakes
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3/4 pound cherry tomatoes (about 3 cups), quartered
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1 pound farfalle
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1 cup baby arugula
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2 ounces crumbled blue cheese (about 1/2 cup)
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Freshly ground black pepper, to taste