Pasta Salad with Tomatoes and Blue Cheese
- Number of Servings: 6
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 arugula • 2 ounces crumbled blue cheese (about 1/2 cup) • Freshly ground black pepper, to taste
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 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 arugula, blue cheese and black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user CMILLE81.
Cook the farfalle according to 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 arugula, blue cheese and black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user CMILLE81.
Nutritional Info Amount Per Serving
- Calories: 337.8
- Total Fat: 6.5 g
- Cholesterol: 8.3 mg
- Sodium: 134.6 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
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