Pasta salad with blue cheese, walnuts, and arugula
7
Points®
Total Time
32 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Tangy blue cheese and salty walnuts add wonderful tang and heartiness to this pasta salad recipe, which also features peppery arugula, white wine vinegar, grape tomatoes, and lots of fresh chives. But if blue cheese is too strong for your taste, you can try crumbled feta or goat cheese instead. The recipe also calls for the walnuts to be toasted, which is a step you shouldn't skip. To do so, place them in a small, heavy-bottomed skillet and set over medium-high heat. Toast the nuts until they're lightly browned and fragrant, shaking skillet frequently, 1–2 minutes. Let them cool, then chop them up. Use this technique for any recipe that requires nuts to really bring out their flavor.
Ingredients
Uncooked bow tie pasta
6 oz, also called farfalle
Table salt
½ tsp, for cooking pasta
Arugula
2 cup(s), baby leaves, stems removed
White wine vinegar
1 Tbsp
Olive oil
1 Tbsp, extra-virgin
Table salt
¼ tsp
Black pepper
¼ tsp
Grape tomatoes
1 cup(s), halved
Chives
2 Tbsp, fresh, minced
Blue cheese
3 Tbsp, crumbled
Chopped walnuts
2 Tbsp, toasted
