Healthy Recipe: Pasta Salad With Blue Cheese, Walnuts And Arugula

Yay - Five Point Fridays are back over at Mel's place, so be sure to stop there for more healthy ideas!  That works out perfectly, since this pasta salad recipe is just 5 points per serving!  The recipe was in a booklet that was given to me in a Weight Watchers meeting.  It makes a great lunch, but you could also cut the serving size in half and it would be a good dish side dish for a meal too.

Pasta Salad With Blue Cheese, Walnuts And Arugula

2 tablespoons coarsely chopped walnuts
1/2 teaspoon salt
6 oz. uncooked bow tie pasta (farfalle)
2 cups baby arugula leaves, stems removed
2 tablespoons minced fresh chives
1 cup grape tomatoes, halved
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons crumbled blue cheese


Place walnuts in small skillet.  Toast nuts over medium-high heat until lightly browned, 1-2 minutes; remove from skillet and set aside.  Bring 3 quarts of water and 1/2 teaspoon salt to boil in large pot.  Stir in pasta and cook until tender, about 11-13 minutes; remove 1 tablespoon of pasta cooking water and save for dressing below.  Drain pasta and place in 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.  In cup, stir together vinegar, oil, reserved tablespoon of pasta cooking water, and 1/4 teaspoon of salt and pepper.  Pour dressing over pasta salad and toss well; sprinkle with blue cheese.  About 1 1/4 cups per serving.


5 WW pts.

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I actually used gorgonzola cheese and had no arugula, so just threw in romaine lettuce.  Spinach would work well too.  Hope you get to try it!

Have a wonderful weekend!

Lisa  :)