Wednesday, January 19, 2011

Pasta Salad with Tomatoes and Blue Cheese

This is from Fitness Magazine, so I can't take the credit!
It's a very filling lunch, especially if you use whole wheat pasta.
Prep Time: 15 Minutes
Cook time: 10 Minutes
Makes: 6 Servings
3 Tablespoons extra-virgin olive oil
2 teaspoons cider vinegar
2 cloves garlic, minced
2 teaspoons chopped fresh marjoram (I didn't have any so I left this out!)
1 teaspoon salt
Pinch red pepper flakes
2 cups cherry tomatoes
1 lb. pasta (I used fusilli)
1 cup baby arugula
2 ounces crumbled blue cheese

-Mix the first six ingredients together
-Cook the pasta until al dente, drain and transfer to a large bowl
-Quarter the tomatoes and pour the vinaigrette over
-Toss the pasta, arugula and tomatoes together, then toss in the blue cheese
Nutritional facts, per serving
387 Calories
13 g protein
59 g carbohydrate
11 g fat
3 g fiber

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