Pasta Salad with Tomatoes and Blue Cheese

(from Heather Hulsey’s recipe box)

Source: ?

Prep time: 15 minutes
Cook time: 10 minutes
Serves 6 people

Categories: Pasta, Salads

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons cider vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons chopped fresh marjoram
  • 1 teaspoon salt
  • Pinch red pepper flakes
  • 3/4 pound cherry tomatoes (about 3 cups), quartered
  • 1 pound farfalle
  • 1 cup baby arugala
  • 2 oz. crumbled blue cheese (about 1/2 cup)
  • Freshly ground black pepper to taste

Directions

  1. In a bowl, whisk together the oil, vinegar, garlic, marjoram, salt and red pepper flakes. Add the tomatoes and toss to combine; set aside.

  2. Cook the farfalle according to the package directions until al dente. Drain and transfer to a large bowl. Pour the tomato vinaigrette over pasta and toss well; cool to room temperature and then mix in the arugala, blue cheese and pepper.

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