Friday, May 24, 2013
Cheese, Nut & Pasta Salad
This is not your mother's pasta salad! You and your guests will go nuts over this unique dish that offers a marvelous contrast of tastes and textures.
At a glance
2 cups dried pasta shells
1 cup shelled and halved walnuts
Mixed greens such as radicchio, escarole, baby romaine, arugula, baby spinach, etc.
2 cups crumbled dolcelatte (preferred), Roquefort, or St. Agur cheese
2 tbsp. walnut oil
4 tbsp. olive oil
2 tbsp. red wine vinegar
Salt and pepper
Cook pasta according to directions on package, until tender, but firm to bite. Drain the pasta, rinse with cold running water, drain thoroughly and set aside. Spread shelled walnut halves on cookie sheet and toast under broiler for 3 minutes. Remove tray and set aside to cool. In a small bowl, whisk together walnut oil, olive oil, vinegar, and salt and pepper to taste. Arrange salad greens in a large serving bowl. Add cooled pasta. Top with crumbled cheese and walnut halves. Pour dressing over the whole salad and toss together until thoroughly combined. Serve immediately.
Use whole wheat, brown rice, spelt, or quinoa pasta for a healthier, whole-grain pasta salad!