← All recipes

🍝 Pasta salad with blue cheese and arugula

606 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• Salt
• 150 g Roquefort
• 150 g Arugula
• 1 red chili pepper
• 1 tsp grainy mustard
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Cook the pasta in salted water until al dente (firm to the bite).
2. 2. Rinse the pasta with cold water to cool it down.
3. 3. Cut the Roquefort cheese into small pieces.
4. 4. Pick the arugula leaves from the stems and wash them.
5. 5. Spin the arugula dry.
6. 6. Tear the arugula into smaller pieces if desired.
7. 7. Halve the chili pepper lengthwise.
8. 8. Remove the seeds from the chili pepper.
9. 9. Wash the chili pepper.
10. 10. Dice the chili pepper very finely.
11. 11. Whisk the chili cubes with mustard, vinegar, olive oil, salt, and pepper to make the marinade.
12. 12. Mix the cooled pasta, Roquefort, and arugula in a bowl.
13. 13. Pour the salad dressing over the pasta mixture.
14. 14. Toss everything well together.
15. 15. Let the salad marinate for at least 1 hour.
16. 16. Season the salad again with salt and pepper before serving.

Nutrition per serving

• kcal: 606
• Protein: 22 g · Fett/Fat: 26 g · Carbs: 71 g