Pasta Salad With Blue Cheese Walnuts And Arugula Weight Watchers Recipes

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:

• 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.

Steps:

• Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until browned, about 1-2 minutes. Remove from skillet and set aside. Bring 3 quarts of water and 1/2 tsp 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 dressing below. Drain pasta and place in a large serving bowl. Immediately add arugula and toss well. Cover bown with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes. In a cup, stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper. Pour dressing over pasta salad and toss well. Sprinkle with blue cheese. Yields about 1 1/4 cups per 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.