Tomato And Blue Cheese Pasta Salad Recipes
BLUE CHEESE PASTA SALAD
Blue cheese lovers celebrate! A blue cheese vinaigrette tossed with your favorite veggies: cherry tomatoes, crisp broccoli, avocado, and toasted almonds. For a lighter, less strong flavor, you can substitute feta cheese.
Provided by Carey | World of Pastabilities
Time 28m
Yield 6
Number Of Ingredients 15
Steps:
- Mix all dressing ingredients in a bowl and whisk until thoroughly combined, or place all ingredients in a mason jar or jelly jar with lid on tight, and shake until combined. May make ahead a few days and store in fridge.
- Cook pasta according to package directions, drain, rinse with cold water.
- Combine pasta with broccoli, tomatoes, avocado, and almonds and toss with dressing.
- Serve and top with additional toasted almonds and fresh basil if desired.
- Adjust seasonings to taste!
TOMATO BLUE CHEESE PASTA SALAD
Make and share this Tomato Blue Cheese Pasta Salad recipe from Food.com.
Provided by Punky Julster
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, toss tomatoes, basil, cheese, oil and vinegar.
- Season to taste with salt and pepper.
- Refrigerate for 30 minutes.
- Toss refrigerated mixture with cooled pasta and let stand at room temp for 15 minutes before serving.
BLUE CHEESE AND TOMATO SALAD
Provided by Claire Robinson
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
- To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
BLUE CHEESE PASTA SALAD
Make and share this Blue Cheese Pasta Salad recipe from Food.com.
Provided by Dancer
Categories Cheese
Yield 1 batch
Number Of Ingredients 8
Steps:
- Cook pasta according to directions. Immediately rinse with cold water and drain well.
- Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
- You may need to add a little more mayonnaise if the salad seems dry.
- Sprinkle with the parsley and serve slightly chilled.
- Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
- Keep in the refrigerator.
TOMATO, FRESH FIG AND BLUE CHEESE SALAD
Whether you get them from your backyard garden or the local farmers' market, tomatoes are one of summer's sweetest staples. In the kitchen, one of the best things a cook can do with a surfeit of ripe summer tomatoes is not to cook them. With such tasty beauties available (and given the tomato-pleasing heat), salads make more sense. Start simply by slicing big tomatoes into rounds and cutting smaller ones into wedges and the cherry and grape varieties in half. Very gently toss them with fresh herbs, balsamic vinegar, olive oil and good salt. Use whatever you've got to hand to dress up the pile. Here, we've used some crumbled blue cheese for tang, fresh figs for sweetness and a sprinkle of toasted pine nuts for crunch.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together vinegar and salt. Whisk in oil.
- In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
- Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 230 milligrams, Sugar 11 grams
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