Images from Salads All Year Round by Makkie Mulder (Murdoch Books)
Pasta Salad with Blue Cheese Dressing
150g large dried pasta shells
4 stalks celery with leaves, sliced
1/2 cos (romaine) lettuce, sliced into 2cm strips
100g tatsoi, leaves separated, or baby English spinach leaves
150g roquefort cheese
4 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Cook the pasta following the packet instructions until al dente. Drain, rinse under cold running water, then drain well.
To make the dressing, blend 100g roquefort cheese with the vinegar and olive oil until creamy using a hand-held blender. Add 1 tablespoon water and season with salt and freshly ground black pepper.
Put the pasta into a bowl and add the celery leaves, lettuce and tatsoi. Pour over the dressing and toss everything together to coat.
Divide the salad between four plates and crumble over the remaining cheese. Serve with an extra grind of pepper.