Bleu Cheese Olive Pasta Salad Recipes

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BLUE CHEESE PASTA SALAD



Blue Cheese Pasta Salad image

Blue cheese lovers celebrate! A blue cheese vinaigrette tossed with your favorite veggies: cherry tomatoes, crisp broccoli, avocado, and toasted almonds. For a lighter, less strong flavor, you can substitute feta cheese.

Provided by Carey | World of Pastabilities

Time 28m

Yield 6

Number Of Ingredients 15

7-8 ounces of short pasta (I used our Dollar Sign shapes! About half a bag)
1 head broccoli, cut small florets only
1 cup cherry or grape tomatoes, halved (I used red and yellow tomatoes for color)
1-2 avocados, diced
1/4 cup toasted sliced almonds + more for garnish
Fresh basil leaves, julienned, for garnish (optional)
1 cup dressing (see below)
Salt and pepper to taste
Dressing:
4 green onions, chopped
2/3 cup vegetable oil
1/2 cup red wine vinegar (can sub white wine vinegar)
1 cup blue cheese crumbles (or substitute feta cheese for a lighter taste)
1 t. kosher salt
1/2 t. black pepper

Steps:

  • Mix all dressing ingredients in a bowl and whisk until thoroughly combined, or place all ingredients in a mason jar or jelly jar with lid on tight, and shake until combined. May make ahead a few days and store in fridge.
  • Cook pasta according to package directions, drain, rinse with cold water.
  • Combine pasta with broccoli, tomatoes, avocado, and almonds and toss with dressing.
  • Serve and top with additional toasted almonds and fresh basil if desired.
  • Adjust seasonings to taste!

BLUE CHEESE PASTA SALAD



Blue Cheese Pasta Salad image

Make and share this Blue Cheese Pasta Salad recipe from Food.com.

Provided by Dancer

Categories     Cheese

Yield 1 batch

Number Of Ingredients 8

8 ounces pasta, dried
4 ounces blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tablespoons mayonnaise
1/8 teaspoon white pepper
1/8 teaspoon pepper
3 tablespoons parsley, minced

Steps:

  • Cook pasta according to directions. Immediately rinse with cold water and drain well.
  • Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
  • You may need to add a little more mayonnaise if the salad seems dry.
  • Sprinkle with the parsley and serve slightly chilled.
  • Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
  • Keep in the refrigerator.

PASTA SALAD WITH OLIVES AND MOZZARELLA



Pasta Salad with Olives and Mozzarella image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons salt
1 pound pasta, small tubes or shells
3/4 cup extra virgin olive oil
1 cup cubed Mozzarella cheese
3/4 cup black olives
2 medium tomatoes, peeled, seeded, and diced
1 large red onion, diced
3 pickling cucumbers or kirbies, peeled and diced
2 bunches fresh oregano, leaves only, chopped
1/3 cup red wine vinegar
3 dashes hot sauce
Salt and freshly ground black pepper to taste

Steps:

  • Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
  • Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.

BLEU ITALIAN CHICKEN PASTA SALAD



Bleu Italian Chicken Pasta Salad image

Make and share this Bleu Italian Chicken Pasta Salad recipe from Food.com.

Provided by twostep

Categories     < 30 Mins

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb pasta (I like ditallini)
1 lb chicken
3 tablespoons olive oil
1 teaspoon parsley flakes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder
salt & pepper
1/4 cup bleu cheese salad dressing
2 tablespoons bacon bits
3 tablespoons parmesan cheese

Steps:

  • Cook pasta per box directions, drain and rinse with cold water.
  • Cut chicken in 1/2" cubes and cook in olive oil with herbs and garlic powder.
  • Let chicken cool then combine all ingredients.
  • Serve chilled.

Nutrition Facts : Calories 302.3, Fat 12.5, SaturatedFat 2.7, Cholesterol 23.1, Sodium 111.8, Carbohydrate 34.7, Fiber 1.5, Sugar 1.1, Protein 12

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS



Mediterranean Pasta Salad with Olives and Capers image

Provided by Mary deMuth

Categories     Salad     Olive     Pasta     Quick & Easy     Summer     Bon Appétit     Texas

Yield Makes 12 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 garlic cloves, minced
3 cups diced seeded plum tomatoes
2 cups chopped fresh fennel (about 1 medium bulb)
1 cup chopped fresh basil
6 green onions, chopped
1/2 cup chopped pitted Kalamata olives
1/4 cup drained capers
16 ounces penne pasta

Steps:

  • Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
  • Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
  • Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

BALSAMIC BLEU CHEESE SALAD



Balsamic Bleu Cheese Salad image

So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.

Provided by NANMURAT

Categories     Salad     Green Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

2 cups mixed baby greens
1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces
8 ounces blue cheese, crumbled
1 cup chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons lemon juice

Steps:

  • In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
  • In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g

BLUE CHEESE ORZO SALAD



Blue Cheese Orzo Salad image

The crunch of walnuts and bacon is a pleasant contrast to the creamy rice-shaped pasta. The blue cheese and arugula lend a satisfying, savory quality.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14

3/4 cup uncooked orzo pasta
3 cups fresh arugula, torn
5 bacon strips, cooked and crumbled
3/4 cup crumbled blue cheese
1/4 cup sliced green onions
1/4 cup chopped walnuts, toasted
WALNUT VINAIGRETTE:
2 tablespoons red wine vinegar
1 garlic clove, peeled
1 teaspoon Creole or stone-ground mustard
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 cup chopped walnuts, toasted
1/4 cup olive oil

Steps:

  • Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts., In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Nutrition Facts : Calories 397 calories, Fat 27g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 692mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

CORDON BLEU SALAD



Cordon Bleu Salad image

A new family favorite for any occasion. Top with crumbled bacon.

Provided by Lori Kuehl Knight

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 1h45m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package farfalle (bow tie) pasta
2 cups cubed cooked chicken
2 cups cubed fully cooked ham
2 cups cubed Swiss cheese
1 cup broccoli florets
¼ cup honey
1 ½ cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons distilled white vinegar
2 tablespoons chopped onion
½ cup olive oil
¼ cup white sugar
½ teaspoon garlic salt
2 tablespoons chopped parsley
¼ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.

Nutrition Facts : Calories 965.4 calories, Carbohydrate 60.8 g, Cholesterol 93.4 mg, Fat 66.3 g, Fiber 2.3 g, Protein 33.9 g, SaturatedFat 16.3 g, Sodium 1005.8 mg, Sugar 18 g

THREE-CHEESE PASTA SALAD WITH OLIVES



Three-Cheese Pasta Salad with Olives image

Provided by Barbara Dod Whittle

Categories     Salad     Cheese     Herb     Olive     Pasta     Picnic     Quick & Easy     Graduation     Summer     Chill     Bon Appétit     Virginia

Yield Serves 4

Number Of Ingredients 10

8 ounces medium-size pasta shells (about 2 3/4 cups)
1 cup chopped pitted brine-cured black olives (such as Kalamata)
1 cup chopped red bell pepper
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)
1/2 cup grated Gouda cheese (about 2 1/2 ounces)
6 tablespoons chopped fresh basil
1/4 cup basil vinegar or red wine vinegar
3/4 cup olive oil
Pinch of sugar

Steps:

  • Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well.
  • Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar; season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 8 hours ahead; keep refrigerated.)

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