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Pasta Salad with Blue Cheese, Walnuts and Rocket August 11, 2010

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

40g rocket

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


  1. 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.
  2. 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.
  3. Stir together vinegar, oil, mustard, salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese.

2 Responses to “Pasta Salad with Blue Cheese, Walnuts and Rocket”

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