Pasta Salad with Blue Cheese, Walnuts and Arugula
2 tbsp(s), coarsely chopped
Uncooked bow tie pasta
6 oz, also called farfalle
2 cup(s), baby leaves, stems removed
2 tbsp(s), fresh, minced
1 cup(s), halved
White wine vinegar
1 tbsp(s), extra-virgin
3 tbsp(s), crumbled
- Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
- Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 tablespoon of pasta cooking water and save for step 3. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
- Stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.