Photo of Pasta Salad with Blue Cheese, Walnuts and Arugula by WW

Pasta Salad with Blue Cheese, Walnuts and Arugula

Points® value
Total Time
27 min
12 min
15 min
Tangy blue cheese and salty walnuts add flavour to this pasta salad. Feel free to substitute feta for the blue cheese and pine nuts for the walnuts if you prefer.


Chopped walnuts

2 tbsp(s), coarsely chopped

Table salt

½ tsp(s)

Uncooked bow tie pasta

6 oz, also called farfalle


2 cup(s), baby leaves, stems removed


2 tbsp(s), fresh, minced

Grape tomatoes

1 cup(s), halved

White wine vinegar

1 tbsp(s)

Olive oil

1 tbsp(s), extra-virgin

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Blue cheese

3 tbsp(s), crumbled


  1. 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.
  2. 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.
  3. 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.


If you're using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.