Bleu Cheese Olive Pasta Salad Recipes

BLEU CHEESE & OLIVE PASTA SALAD

Steps:

• 1. Cook the pasta in a pot of salted boiling water, until just past done. Drain, and run under running water to cool and stop the cooking process, drain well. Place in a large mixing bowl and set aside.
• 2. While the pasta is cooking, in a small bowl, add the mayo, lemon or lime juice, and whisk together, season with salt and pepper to taste, as desired. Whisk until smooth. Prep the olives, cheese, and spring onion.
• 3. Add the prepped items and dressing to the pasta and toss to mix well. Cover and place in the fridge for at least 2 hours before serving.
• 4. Serve as a side dish with any meal. Enjoy.

THREE-CHEESE PASTA SALAD WITH OLIVES

Steps:

• Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well.
• Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar; season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 8 hours ahead; keep refrigerated.)

BALSAMIC BLEU CHEESE SALAD

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

BLUE CHEESE SALAD

Steps:

• In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

BLUE CHEESE PASTA SALAD

Steps:

• Cook pasta according to directions. Immediately rinse with cold water and drain well.
• Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
• You may need to add a little more mayonnaise if the salad seems dry.
• Sprinkle with the parsley and serve slightly chilled.
• Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
• Keep in the refrigerator.

BLUE CHEESE PASTA SALAD

Steps:

• Mix lemon juice and mayonaise until smooth. Then combine all ingredients and refrigerate several hours or overnight.

CORDON BLEU SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.