Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 375°F.

• STEP 2

  Fill a large pot halfway with water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

  • 2 tsp salt
  • 10 oz penne pasta

• STEP 3

  Meanwhile, transfer walnuts to a baking sheet pan and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until lightly toasted, 5-7 minutes. Remove from oven and set aside to cool.

  • ⅔ cup walnuts

• STEP 4

  While the walnuts are toasting, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • ⅔ lb red grapes
  • 4 sticks celery
  • 1 small bunch green onions (scallions)
  • 1 (5 oz) pkg baby arugula

• STEP 5

  Peel and mince garlic. Place in a large bowl along with oil, vinegar, Dijon, sugar, salt, and pepper; whisk to combine the dressing.

  • 2 cloves garlic
  • ¼ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp brown sugar
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Halve grapes and add to the bowl with the dressing.

• STEP 7

  Trim celery and green onions; slice crosswise into thin pieces and add both to the bowl.

• STEP 8

  Mince half of the walnuts and add to the bowl. Roughly chop remaining walnuts and set aside for serving.

• STEP 9

  When the pasta is done, drain and rinse under cold water to cool; add to the bowl.

• STEP 10

  Add arugula to the bowl and toss to combine the pasta salad.

• STEP 11

  To serve, divide pasta salad between plates or bowls; top with blue cheese and remaining walnuts. Enjoy!

  • 1 (4 oz) pkg crumbled blue cheese