Veggie and Blue Cheese Pasta Salad

I can’t remember why I decided to throw this combo together but it sure is tasty! 1 pound pasta (I used whole wheat spirals) 1 small package of frozen veggies (I used a peas and carrot mix) 3-4 tomatoes, coarsely diced 6 oz Blue cheese (or other crumbled cheese) A few fresh herbs if desired (I added some chopped tarragon and thyme) 1/2 cup light mayonnaise 1/2 cup Olive oil 1/2 cup Balsamic vinegar Cook the pasta per package directions. During the last 2 minutes add the frozen veggies to the boiling water. Drain and rinse the pasta and veggies. Shake the pasta/veggies to get rid of the excess water and place them in a large bowl. Add the fresh herbs (if used), tomatoes, and cheese. In a separate bowl, mix the mayonnaise, olive oil, and balsamic vinegar until well blended (I used a hand whisk). Pour the dressing over the other ingredients in the bowl and mix well. Cover with plastic wrap and store in the refrigerator at least 2 hours before serving.

Pasta Salad

© Diana Christopher 2010-2020

Veggie and Blue Cheese Pasta

Salad

I can’t remember why I decided to throw this combo together but it sure is tasty! 1 pound pasta (I used whole wheat spirals) 1 small package of frozen veggies (I used a peas and carrot mix) 3-4 tomatoes, coarsely diced 6 oz Blue cheese (or other crumbled cheese) A few fresh herbs if desired (I added some chopped tarragon and thyme) 1/2 cup light mayonnaise 1/2 cup Olive oil 1/2 cup Balsamic vinegar Cook the pasta per package directions. During the last 2 minutes add the frozen veggies to the boiling water. Drain and rinse the pasta and veggies. Shake the pasta/veggies to get rid of the excess water and place them in a large bowl. Add the fresh herbs (if used), tomatoes, and cheese. In a separate bowl, mix the mayonnaise, olive oil, and balsamic vinegar until well blended (I used a hand whisk). Pour the dressing over the other ingredients in the bowl and mix well. Cover with plastic wrap and store in the refrigerator at least 2 hours before serving.

Pasta Salad

© Diana Christopher 2010-2016