Ingredients for Stilton Cheese Pasta And Walnut Salad
- 4 ounces Stilton cheese, crumbled
- Penne Pasta
- 5 oz mixed salad leaves (e.g., spinach, arugula, romaine)
- Salt and freshly ground black pepper to taste
- Black Pepper
- 2 tablespoons red grape vinegar (or balsamic vinegar)
- Walnut Oil
- Sunflower Oil
- 1/2 cup walnuts, roughly chopped (reserve some halves for garnish)
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How to Make Stilton Cheese Pasta And Walnut Salad
- Cook pasta according to package directions. Drain, rinse with cold water, and toss with 2 tablespoons olive oil. Set aside to cool completely.
- In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, 1 tablespoon honey, and 1 teaspoon Dijon mustard until emulsified.
- In a large bowl, gently toss the mixed salad leaves with a little of the walnut dressing, ensuring each leaf is coated.
- Add the cooked pasta and crumbled Stilton cheese to the salad. Gently toss to combine.
- Season with salt and pepper to taste.
- Garnish with the reserved walnut halves.
- Serve immediately with the remaining dressing on the side.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
3g
Fat
73g
Carbs
18g