Pasta salad with blue cheese, walnuts, and arugula
Uncooked bow tie pasta
6 oz, also called farfalle
½ tsp, for cooking pasta
2 cup(s), baby leaves, stems removed
White wine vinegar
1 Tbsp, extra-virgin
1 cup(s), halved
2 Tbsp, fresh, minced
3 Tbsp, crumbled
2 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.