Ww Pasta Salad With Blue Cheese Walnuts And Arugula Recipes
ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Chill salad plates when you begin preparing your entree.
- When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.
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- 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 1/2 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 step 3. 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.
- Stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.
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- Cook pasta in salted water according to package directions; remove 1 tablespoon of pasta cooking water and save for dressing. Drain pasta and place in a large serving bowl.
- Immediately add arugula to drained pasta and toss well. Cover bowl and set aside until arugula is limp, about 5 minutes.
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