Pasta Salad With Blue Cheese, Walnuts And Arugula - Weight Watchers

• 2 Tbsp chopped walnuts, coarsely chopped
• 1/2 tsp table salt
• 6 oz uncooked bow ties, also called farfalle
• 2 cup(s) arugula, baby leaves, stems removed
• 2 Tbsp chives, fresh, minced
• 1 cup(s) grape tomatoes, halved
• 1 Tbsp white wine vinegar
• 1 Tbsp olive oil, extra-virgin
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 3 Tbsp blue cheese, crumbled

1. Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
2. Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 tablespoon of pasta cooking water and save for step 3. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
3. Stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.
4. Notes
5. If you're using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.

walnuts, salt, cups, chives, cups, white wine vinegar, olive oil, salt, black pepper, blue cheese

Taken from www.epicurious.com/recipes/member/views/pasta-salad-with-blue-cheese-walnuts-and-arugula-weight-watchers-50149447 (may not work)