I got this from the Weight Watchers UK website. I’m not a mad fan of blue cheese, so I substituted it with feta instead.
30 g walnut halves, coarsely chopped
½ teaspoon salt
175g pasta, use farfalle
2 tablespoon fresh chives, minced
180g tomato (s) halved
1 tablespoon balsamic vinegar
1 tablespoon olive oil (garlic infused)
1 teaspoon of Dijon mustard
Freshly ground salt and pepper
45g Danish blue cheese, crumbled
- Place walnuts in a small, frying pan. Toast nuts over medium-high heat until lightly browned, shaking pan frequently, about 1 to 2 minutes; remove from pan and set aside.
- Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes. Drain pasta and place in a large serving bowl; immediately add rocket and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until rocket is limp, about 5 minutes. Stir in chives and tomatoes.
- Stir together vinegar, oil, mustard, salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese.