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