Blue Cheese Walnut, Dried Cherry and Pancetta, Arugula Salad with Chilled Pasta

Yields 2 servings


1 cup Garganelli or Ziti

6 oz Blue Cheese Sliced or Crumbled

3/4 cup Arugula

4 oz Pancetta or Unsliced bacon

1/2 cup Walnuts

1/2 cup Dried Cherries

1 tbsp chopped Chives

2 tbsp Apple Cider Vinegar

2 tbsp Butter

1 Lemon (juice and zest)

2 tbsp Olive oil

Kosher Salt

Black Pepper



Bring a pot of water to a boil.

Cook the pasta for 12 minutes, drain, and place in a mixing bowl. Toss the pasta with 1 tablespoon of olive oil and let cool.

Dice the pancetta to a small dice, cook in a pan on a medium high heat until crispy.

In the same pan as the pancetta, add the butter and the walnuts and continue to cook for 2-3 minutes.

Add the lemon juice and cider vinegar.

In the bowl with the pasta add the chives, salt and pepper, lemon zest, blue cheese and arugula

Add the warm dressing and toss gently.

Top with the dried cherries.

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