← All recipes

🍝 Pasta salad with rocket, walnuts and blue cheese

853 kcal · 30 min · 4 servings

Ingredients

• 350 g whole wheat pasta (penne)
• salt
• 2 bunch arugula (about 80 g each)
• 0.5 bunch chives
• 200 g walnut kernels
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• pepper (from a mill)
• 150 g blue cheese (in a block)

Instructions

1. 1. Boil plenty of water in a large pot and add some salt.
2. 2. Cook the pasta in it according to the instructions on the package until al dente.
3. 3. Drain the pasta in a colander and let it drain well.
4. 4. Wash the rocket thoroughly under running water.
5. 5. Remove thick stems or wilted leaves from the rocket.
6. 6. Spin the rocket dry, for example in a salad spinner.
7. 7. Wash the chives thoroughly as well.
8. 8. Shake the chives dry.
9. 9. Cut the chives into fine rings.
10. 10. Heat a pan over medium heat.
11. 11. Put the walnuts in the hot pan without additional fat.
12. 12. Roast the walnuts for three minutes.
13. 13. Take the walnuts out of the pan and let them cool.
14. 14. Put the drained pasta into a large bowl.
15. 15. Add the dry rocket to the pasta.
16. 16. Add the cooled walnuts.
17. 17. Add the oil and vinegar for the dressing.
18. 18. Season the mixture with salt and pepper.
19. 19. Mix everything well until the ingredients are evenly distributed.
20. 20. Taste the seasoning again and adjust it if necessary.
21. 21. Slice the blue cheese into thin slices.
22. 22. Crumble the cheese slices slightly with your fingers.
23. 23. Distribute the cheese pieces on the salad.
24. 24. Put the salad on plates.
25. 25. Sprinkle the finished salad with the chive rings.
26. 26. Serve the pasta salad immediately.

Nutrition per serving

• kcal: 853
• Protein: 29 g · Fett/Fat: 57 g · Carbs: 57 g