Pasta, Veggie & Blue Cheese Salad
This salad can easily be made with gluten-free pasta as well. If fresh peas are available, buy two (or more!) bags and freeze the extra for future use. They’re delicious in season and can be added to many recipes. Blue cheese varies in taste intensity by brand; a simple way to tell if it’s really strong is to sniff the package.
Best Health magazine, Summer 2013; Photo by Maya Visynei
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 3 cups cooked fusilli
- 1/4 cup peas
- 1/4 cup red onion diced
- 1/4 cup yellow pepper diced
- 1/4 cup carrots peeled and shredded
- 1/4 cup celery diced
- 1/4 cup parsley finely diced
- 1/4 cup cherry tomatoes halved
- 1/4 cup cucumber diced
- 1/4 cup dried cranberries
- 1/3 cup blue cheese crumbled, divided
- 1/3 cup walnut pieces divided
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium bowl, add all ingredients, reserving a couple of tablespoons of blue cheese and walnuts. Gently fold together. Season to taste with salt and pepper. Top with reserved walnuts and blue cheese.
Recipe Notes
Per serving: 347 calories, 10 g protein, 18 g fat (4 g saturated fat), 39 g carbohydrates, 2 g fibre, 42 mg cholesterol, 177 mg sodium
Originally Published in Best Health Canada
