Ingredients

The following ingredients have 4 Servings
  • 6 ounces uncooked pasta, such as bow-ties, penne, or fusilli
  • 2 tablespoons chopped walnuts, coarsely chopped
  • 2 cups baby arugula leaves, stems removed
  • 2 scallions, finely chopped
  • 1 cup grape tomatoes, halved
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons reduced fat blue cheese, crumbled

Instruction

  • 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.