Pasta Salad with Blue Cheese and Arugula

Ingredients

• 400 g penne
• Salt
• 150 g Roquefort
• 150 g arugula
• 1 red chili pepper
• 1 tsp coarse mustard
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in salted water until al dente, then rinse with cold water, drain and let cool. Crumble or cut the Roquefort into small pieces.

2. 2.

   Rinse, clean, and dry the arugula; tear into bite‑sized pieces if desired. Halve the chili pepper, remove seeds, wash, and finely dice it.

3. 3.

   Whisk together the diced chili, mustard, vinegar, olive oil, salt, and pepper to make a dressing. Toss the cooled pasta with the Roquefort and arugula, pour the dressing over, mix well, and let sit for at least one hour to meld flavors. Adjust seasoning with additional salt and pepper before serving.