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

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*

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.