Yield: 12

Blue Cheese Pasta Salad Recipe

Blue cheese pasta salad in a large blue serving bowl.

This blue cheese pasta salad is made with Gorgonzola cheese, candied walnuts, and a homemade raspberry vinaigrette dressing.

Prep Time 40 minutes
Total Time 40 minutes

Ingredients

  • 1 pound short pasta such as Cavatappi shown here or penne - cooked al dente
  • .5 pound gorgonzola cheese crumbled
  • 2 cups grape or cherry tomatoes cut in half
  • 1.5 cups thinly sliced zucchini quarters
  • 1/4 cup red onion slices broken up
  • 2 tablespoons of fresh flat leaf parsley

Candied Walnuts

  • 1 cup walnut pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons of butter

Raspberry Vinaigrette

  • 1/2 cup raspberry vinegar
  • 3/4 cup light olive oil or canola oil
  • 1/2 teaspoon dijon mustard
  • salt and pepper to taste

Instructions

  1. Slice zucchini into quarters, then into thin bite-sized pieces.
  2. Make candied walnut by melting the butter into a skillet.
  3. Add sugar and stir until melted.
  4. Toss the walnuts in and stir quickly.
  5. Spread on a cookie sheet or piece of parchment making sure to break up any clumps.
  6. Make the vinaigrette by combining vinegar, oil, dijon mustard, salt, and pepper into a jar. Shake before using.
  7. Combine cooked pasta, cheese, candied walnuts, tomatoes, zucchini, red onions, and parsley in a large bowl.
  8. Add 1/2 of the raspberry vinaigrette and mix well.
  9. Add more dressing if desired.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 377Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 19mgSodium: 265mgCarbohydrates: 25gFiber: 2gSugar: 14gProtein: 8g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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