Pasta Salad with Blue Cheese, Walnuts and Arugula
By á-4131
Prep time: 15 min
Cook time: 12 min
Other time: 5 min
Serves: 4
7 points plus
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Ingredients
- 6 oz uncooked bow tie pasta, also called farfalle
- 1/2 tsp table salt, for cooking pasta
- 2 cup(s) arugula, baby leaves, stems removed
- 1 Tbsp white wine vinegar
- 1 Tbsp olive oil, extra-virgin
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1 cup(s) grape tomatoes, halved
- 2 Tbsp chives, fresh, minced
- 3 Tbsp blue cheese, crumbled
- 2 Tbsp chopped walnuts, toasted*
Details
Preparation
Step 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.
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.
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