Blue Cheese Pasta Salad Recipe
This blue cheese pasta salad is made with Gorgonzola cheese, candied walnuts, and a homemade raspberry vinaigrette dressing.
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
- Slice zucchini into quarters, then into thin bite-sized pieces.
- Make candied walnut by melting the butter into a skillet.
- Add sugar and stir until melted.
- Toss the walnuts in and stir quickly.
- Spread on a cookie sheet or piece of parchment making sure to break up any clumps.
- Make the vinaigrette by combining vinegar, oil, dijon mustard, salt, and pepper into a jar. Shake before using.
- Combine cooked pasta, cheese, candied walnuts, tomatoes, zucchini, red onions, and parsley in a large bowl.
- Add 1/2 of the raspberry vinaigrette and mix well.
- Add more dressing if desired.
Nutrition
Serving: 1gCalories: 377kcalCarbohydrates: 25gProtein: 8gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 20gCholesterol: 19mgSodium: 265mgFiber: 2gSugar: 14g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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