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.