Wednesday...Salad...So So good!

Last nights dinner was ridiculous.  To tell the truth, it was no Beef Wellington, but for 387 calories, it was robust and ridiculously satisfying.

Pasta Salad with Tomatoes and Blue Cheese

3 Tbl. EVOO
2 tsp. cider vinegar
2 large garlic cloves, chopped
2 tsp. chopped fresh marjoram
1 tsp. salt
a pinch of red pepper flakes
3/4 lb. cherry tomatoes
1 lb. farfalle pasta
1 cup baby arugula
2 oz. crumbled blue cheese (about 1/2 cup...I used more because we love the stinky stuff)
fresh ground black pepper to taste

This was just about the easiest thing in the world to make.
First mix up the vinaigrette by whisking together the oil, vinegar, garlic, marjoram, salt and pepper flakes.

Next cut your cherry tomatoes in half.

Having a little person assist in the cutting of tomatoes may result in some of them being squished!
Add the cut tomatoes to your vinaigrette and toss.

Next cook the pasta per instructions.  Once done, drain and add to tomatoes mix and toss.

o

Once it has cooled to at least room temperature add the arugula and blue cheese.
Top with freshly ground black pepper and enjoy!

Nutritional information:
387 calories/ 13 grams Protein/ 59 grams Carbs/ 11 grams Fat (2.9g saturated)/ 3 grams Fiber