Pasta Salad with Blue Cheese, Walnuts and Arugula

Prep Time
15 min
Cook Time
12 min
Recipe Details
  • 6 oz uncooked bow tie pasta, also called farfalle
  • 1/2 tsp table salt, for cooking pasta
  • 2 cup(s) arugula, baby leaves, stems removed
  • 1 Tbsp white wine vinegar
  • 1 Tbsp olive oil, extra-virgin
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 1 cup(s) grape tomatoes, halved
  • 2 Tbsp chives, fresh, minced
  • 3 Tbsp blue cheese, crumbled
  • 2 Tbsp chopped walnuts, toasted*
  1. Cook pasta in salted water according to package directions; remove 1 tablespoon of pasta cooking water and save for dressing. Drain pasta and place in a large serving bowl.
  2. Immediately add arugula to drained pasta and toss well. Cover bowl and set aside until arugula is limp, about 5 minutes.
  3. Meanwhile, in a cup, stir together vinegar, oil, reserved tablespoon pasta cooking water, remaining 1/4 teaspoon salt and pepper; set aside.
  4. Add tomatoes and chives to pasta salad; pour dressing over top and toss well. Sprinkle with cheese and nuts. Yields about 1 1/4 cups per serving.
*To toast nuts, place them in a small, heavy-bottomed skillet and set over medium-high heat. Toast nuts until lightly browned, shaking skillet frequently, about 1 to 2 minutes.

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