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Cold Linguni Salad with Blue Cheese

There’s nothing like a cold pasta salad on a hot summer day. But, as much as I love mayonnaise mixed into regular old tuna fish or hard boiled eggs I really rebel against it when it’s mixed with pasta. It just doesn’t work for me so I tend not to make many cold pasta salads.

 

But recently I was looking through recipes while trying to plan a menu for a late lunch/ early dinner we were hosting. I had originally wanted to grill, but the forecast was for rain and our guests weren’t big meat eaters. After my recent success getting reacquainted my Whole Foods Market cookbook I decided to revisit it for more inspiration.

This recipe jumped out at me right away. I’m kind of sucker for anything that contains blue cheese, or spinach, or pasta, so putting it all together was an easy sell. The trickiest part for me was imagining putting the balsamic vinegar on it and serving it cold. But it was well worth it. It was hearty and filling and intensely flavorful. My guests insisted on taking the recipe with them when they left!

Cold Linguine Salad with Blue Cheese

Adapted very slighlty from The Whole Foods Market Cookbook

Ingredients 

  • 1/2 lb linguine, cooked and put into an ice-bath
  • 3 cups baby spinach leaves, sliced thin
  • 4 oz blue cheese crumbles
  • 1 cup walnuts, toasted if you like
  • 3 scallions, sliced thinly
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 small garlic cloves
  • 1/4 cup fresh basil
  • 1/4 tsp kosher salt
  • 6 grinds fresh black pepper
Instructions 

  • Boil the pasta until al dente and then plunge it into a bowl of ice water to stop the cooking. Set it aside to cool.
  • In a large bowl mix together the spinach, cheese, walnuts, and scallions.
  • In the work bowl of a small food processor mix together the vinegar, oil, garlic, basil, salt, and pepper. Puree all the ingredients until it is well ground.
  • Drain the pasta and pat it dry.
  • Toss the pasta together with the other dry ingredients.
  • **If you plan to wait before serving this dish (I made it the day before I served it) you can stop at this point and put the salad and the dressing into the fridge separately and toss them together right before serving.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings: 6 (as a side dish)