Pasta Salad with Blue Cheese, Walnuts and Arugula
- Total Time
Tangy blue cheese and salty walnuts add wonderful flavor to this dish. But if blue cheese is too strong for your taste, try crumbled feta or goat cheese instead.
uncooked bow tie pasta6 oz, also called farfalle
table salt½ tsp, for cooking pasta
arugula2 cup(s), baby leaves, stems removed
white wine vinegar1 Tbsp
olive oil1 Tbsp, extra-virgin
table salt¼ tsp
black pepper¼ tsp
grape tomatoes1 cup(s), halved
chives2 Tbsp, fresh, minced
blue cheese3 Tbsp, crumbled
chopped walnuts2 Tbsp, toasted*
- 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.
- Immediately add arugula to drained pasta and toss well. Cover bowl and set aside until arugula is limp, about 5 minutes.
- Meanwhile, in a cup, stir together vinegar, oil, reserved tablespoon pasta cooking water, remaining 1/4 teaspoon salt and pepper; set aside.
- 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.