Blue Cheese Pasta Salad Recipes

Steps:

• Cook pasta according to package directions.
• Meanwhile,combine yogurt,mayonnaise,blue cheese,salt and pepper in large bowl.
• Heat large non-stick skillet,Swirl in oil,then add garlic.
• Saute 30 seconds.
• Add beef in two batches,cook til just browned,about 2 minutes.
• Drain pasta,add to bowl with yogurt dressing.
• Add steak and tomatoes,toss to coat.
• Serve immediately.

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.

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.

Steps:

• Layer first 4 ingredients in clear 3-qt. serving bowl.
• Mix MIRACLE WHIP and blue cheese dressing until blended; spread over salad, sealing to edge of bowl. Top with cheese and tomatoes.
• Refrigerate several hours or until chilled. Toss gently before serving.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl., Stir in the ham, blue cheese, parsley, garlic, rosemary and pepper. Add oil and pecans; mix well. Sprinkle with Parmesan cheese. Serve immediately.

Steps:

• Cook pasta as directed on package, omitting salt. Drain. Toss pasta, grapes and onions in large bowl.
• Mix dressing and juice until blended. Add to pasta mixture with nuts and cheese; toss to evenly coat.
• Refrigerate 1 hour.

Steps:

• Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts., In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Steps:

• In a large bowl, combine pasta, turkey, green pepper and onion in a large bowl. In a small bowl, combine dressing, sour cream, celery seed, pepper and salt if desired; pour over salad and toss. Serve immediately.

Steps:

• Cook the pasta according to package directions.
• Combine the yogurt, mayonnaise, blue cheese, salt, and pepper in a large bowl.
• Heat a large nonstick skillet. Swirl in the oil, then add the garlic.
• Sautee until fragrant, about 30 seconds.
• Add the beef in two batches and cook, until browned, about 2 minutes.
• Add the pasta to the bowl with the yogurt dressing.
• Add the steak and tomatoes and toss gently to coat.
• Serve at once.

Steps:

• In a bowl, combine the cooked pasta, tomatoes, scallions, and arugula.
• In a separate bowl, whisk together the olive oil, mustard, lemon juice and vinegar until well combined and emulsified. Season the dressing to taste with salt and pepper, and toss the pasta and vegetables.
• Crumble the crisp bacon and the blue cheese over the salad and toss to combine thoroughly.

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.