Saturday Stirrings ~ Pasta Salad w/Blue Cheese, Walnuts & Arugula
Posted by Carol on February 27, 2009
I don’t think I’ve ever used the word arugula in a post before. In over 300 posts, the opportunity just has never presented itself until now. Go figure.
This recipe is a Weight Watchers recipe directly from the week one booklet. It serves 4 at just 5 points per serving!
Pasta Salad with Blue Cheese, Walnuts and Arugula
- 2 tablespoons coarsely chopped walnuts
- 1/2 teaspoon table salt
- 6 ounces uncooked bow tie pasta (farfalle)
- 2 cups baby arugula (there’s that word again!), stems removed
- 2 tablespoons minced fresh chives
- 1 cup grape tomatoes, halved
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 3 tablespoon crumbled blue cheese
Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, about 1-2 minutes; remove from skillet and set aside. 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; remove 1 tablespoon of pasta cooking water and save for dressing below. Drain pasta and place in 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 minutes. Stir in chives and tomatoes. 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. Yields about 1 1/4 cups per serving.
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