I’ve been meaning to post this delicious recipe for Pasta Salad with Blue Cheese, Walnuts, and Arugula , which made the cover of a recent Weight Watchers Weekly, for a while now. As soon as I saw it I had a feeling I would love it. Filled with many of my favorite ingredients (pasta, arugula, blue cheese, grape tomatoes and walnuts), this is everything I want in a salad – easy to make, pretty to look at, and delicious to eat.
Weight Watchers Pasta Arugula Salad
And I was right. Fresh and delicious, I have a feeling this Pasta Salad with Blue Cheese, Walnuts and Arugula will become a lunch and dinner staple for me this spring and summer. It is such a great reminder of how tasty and satisfying salads you make yourself at home can be when you get creative and show them a little love. This recipe is definitely a keeper in my book.
I made a couple of minor changes, substituting chopped scallions for the chives and using spiral pasta (fusilli) instead of bowties (farfalle). A little chopped cooked chicken or turkey would be a nice addition too.
Easy, healthy and deliciously satisfying salad filled with pasta, blue cheese, arugula, walnuts and grape tomatoes.
Author: Simple Nourished Living
Recipe type: Salad
6 ounces uncooked pasta (such as bow-ties, penne, or fusilli)
2 tablespoons chopped walnuts, coarsely chopped
2 cups arugula, baby leaves, stems removed
2 scallions, finely chopped
1 cup grape tomatoes, halved
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons blue cheese, crumbled
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.
Bring 3 quarts of water and ½ teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; 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 minutes. Stir in chives and tomatoes.
In a cup, stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining ¼ teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1¼ cups per serving.
If you’re using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of the cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.
Cook the pasta, according to package directions, until tender. Reserve 1 tablespoon of the pasta cooking water for the dressing below, before draining the pasta.
While you are waiting for the water to boil and cook the pasta, toast the nuts: Place the walnuts in a small, heavy-bottomed skillet set over medium-high heat. Toast the nuts, shaking the skillet frequently, about 1 to 2 minutes, until fragrant Remove nuts from the skillet and set aside.
Drain the pasta well and place it in a large serving bowl. Immediately add the arugula and toss well. Cover the bowl with a lid or tight fitting plastic wrap and set aside until the arugula is limp, about 5 minutes. Stir in the scallions and tomatoes.
To make the dressing, in a cup or small bowl stir together the vinegar, oil, reserved tablespoon of pasta cooking water, and salt and pepper.
Pour dressing over the pasta salad and toss well; sprinkle with blue cheese and toasted chopped walnuts.
Note: If you are using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of the cooking time to blanch them. Drain the pasta and arugula, and proceed with the recipe
Nutritional Estimates Per Serving (1-1/4 cups): 7 Weight Watchers PointsPlus