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Pasta Salad With Tomatoes and Blue Cheese

Pasta Salad With Tomatoes and Blue Cheese
Makes: 6  servings Prep 15 mins Cook 10 mins


  • 3 tablespoons  extra-virgin olive oil
  • 2 teaspoons  cider vinegar
  • 2 large cloves garlic, 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


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 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.

From FitnessMagazine.com