Roquefort and walnut pasta salad recipe

Recipe for roquefort and walnut pasta salad in our easy vegetarian recipes collection.

Recipe ingredients

• 8 ounces pasta shapes
• Mixed salad leaves, such as rocket, curly endive, lettuce, baby spinach, radicchio
• 2 tablespoons walnut oil
• 4 tablespoons sunflower oil
• 2 tablespoons red wine vinegar or sherry vinegar
• 8 ounces Roquefort cheese, roughly crumbled
• 1 cup walnut halves
• Salt and ground black pepper

How to make roquefort and walnut pasta salad

• Cook the pasta in plenty of boiling salted water according to the instructions on the packet.
• Drain well and cool.
• Wash and dry the salad leaves and place them in a large bowl.
• Whisk together the walnut oil, sunflower oil, vinegar and salt and pepper to taste.
• Pile the pasta in the centre of the leaves, scatter over the crumbled Roquefort and pour over the dressing.
• Scatter over the walnuts.
• Toss just before serving.
• Tip: Try toasting the walnuts under the grill for a couple of minutes to release the flavour.
• This is a simple earthy salad, relying totally on the quality of the ingredients.
• There is no real substitute for Roquefort milk cheese which comes from south western France.

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