Pasta Salad with Blue Cheese, Walnuts and Arugula

Total Time
32 min
15 min
12 min
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 pasta

6 oz, also called farfalle

table salt

½ tsp, for cooking pasta


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


2 Tbsp, fresh, minced

blue cheese

3 Tbsp, crumbled

chopped walnuts

2 Tbsp, 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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