Ingredients
- 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 and salt
- 3 tablespoons parsley, minced
Make it step by step
- Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayo, salt and pepper.
- Gently toss with 2 forks until the ingredients are well mixed.
- Refigerate 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 refigerator.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Cresent, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.