Bleu Cheese Olive Pasta Salad Recipes

Steps:

• 1. Cook the pasta in a pot of salted boiling water, until just past done. Drain, and run under running water to cool and stop the cooking process, drain well. Place in a large mixing bowl and set aside.
• 2. While the pasta is cooking, in a small bowl, add the mayo, lemon or lime juice, and whisk together, season with salt and pepper to taste, as desired. Whisk until smooth. Prep the olives, cheese, and spring onion.
• 3. Add the prepped items and dressing to the pasta and toss to mix well. Cover and place in the fridge for at least 2 hours before serving.
• 4. Serve as a side dish with any meal. Enjoy.

Steps:

• In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.

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.

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

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.

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.)

Steps:

• Cook pasta according to package directions.
• Meanwhile,combine yogurt,mayonnaise,blue cheese,salt and pepper in large bowl.
• Heat large non-stick skillet,Swirl in oil,then add garlic.
• Saute 30 seconds.
• Add beef in two batches,cook til just browned,about 2 minutes.
• Drain pasta,add to bowl with yogurt dressing.
• Add steak and tomatoes,toss to coat.
• Serve immediately.

Steps:

• wash, drain and remove from stems the red and green grapes.
• break walnuts into pieces, add to grapes.
• crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
• use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
• wisk in olive oil and pour over grape mixture, stirring to coat.
• store in refrigerator.