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Pasta Salad with Blue Cheese, Walnuts, and Arugula Recipe

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This recipe for Pasta Salad with Blue Cheese, Walnuts, and Arugula is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp chopped walnuts, coarsely chopped
1/2 tsp table salt
6 oz uncooked bow tie pasta (farfalle)
2 cups arugula, baby leaves, stems removed
2 tbsp chives, fresh, minced
1 cup grape tomatoes, halved
1 tbsp white wine vinegar
1 tbsp olive oil, extra virgin
1/4 tsp table salt
1/4 tsp black pepper
3 tbsp blue cheese, crumbled
Directions:
Directions:
1. Place walnuts in a small, heavy bottomed skillet. Toast nuts over medium high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes. Remove from skillet and set aside.
2. Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11-13 minutes.
3. Remove 1 tablespoon of pasta cooking water and save for dressing below. Drain pasta and place in a large serving bowl, immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 min. Stir in chives and tomatoes
4. in a cup stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper. Pour dressing over pasta salad and toss well; sprinkle with blue cheese and walnuts.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
I used baby spinach. This is a weight watchers recipe

 

 

 

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