Tomato And Blue Cheese Pasta Salad Recipes

TOMATO BLUE CHEESE PASTA SALAD

Tomato Blue Cheese Pasta Salad image

Make and share this Tomato Blue Cheese Pasta Salad recipe from Food.com.

Provided by Punky Julster

Categories Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) box of mini penne pasta, cooked and cooled to room temp
2 cups cherry tomatoes or 2 cups grape tomatoes, halved
1 cup small fresh basil leaves, lightly packed or 4 tablespoons dried basil
1 1/2 cups finely crumbled blue cheese
4 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper

Steps:

In a bowl, toss tomatoes, basil, cheese, oil and vinegar.
Season to taste with salt and pepper.
Refrigerate for 30 minutes.
Toss refrigerated mixture with cooled pasta and let stand at room temp for 15 minutes before serving.

BLUE CHEESE AND TOMATO SALAD

Blue Cheese and Tomato Salad image

Provided by Claire Robinson

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup garlic infused olive oil
3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces blue cheese, crumbled
Water
4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

Steps:

In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

PENNE PASTA WITH TOMATOES, HERBS AND BLUE CHEESE

Penne Pasta With Tomatoes, Herbs and Blue Cheese image

Absolutely fantastic pasta dish. This dish is always a hit. I've been making it for about 10 years and I still get lots of requests for it. It is based on a recipe I found in "The California Wine Country Cookbook II" that I purchased on a visit to the Kenwood Vineyards. I usually serve with a Cesear Salad and Bruschetta.

Provided by Simply Chris

Categories Penne

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, diced
6 cloves garlic, minced
28 ounces canned diced tomatoes
1 teaspoon dried oregano
1/2 cup dry red wine
1 lb penne pasta, cooked al dente (I use whole wheat pasta)
8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces (I use reduced fat blue cheese)
1/2 cup chopped fresh basil
salt
pepper

Steps:

Saute the diced onion in olive oil over medium heat until the onions are translucent.
Add the minced garlic and saute one minute longer.
Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
Add the salt and pepper to taste and reduce heat to low.
Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
Stir until the sauce has become creamy.
Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
Spoon pasta into serving bowl and garnish with whole fresh basil leaves.

BLUE CHEESE PASTA SALAD

Blue Cheese Pasta Salad image

Make and share this Blue Cheese Pasta Salad recipe from Food.com.

Provided by Dancer

Categories Cheese

Yield 1 batch

Number Of Ingredients 8

Ingredients

8 ounces pasta, dried
4 ounces blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon pepper
3 tablespoons parsley, minced

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.

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