Pasta Salad with Tomatoes and Bleu Cheese

3 Tbsp. Extra- Virgin Olive Oil
2 Tsp. Cider Vinegar
2 Large Garlic Cloves, Minced
2 Tsp. Chopped Fresh Marjoram
1 Tsp. Salt
Pinch Red Pepper Flakes
¾ Lb. Cherry Tomatoes (About 3 Cups) Quartered
1 Lb. Farfelle
1 Cup Baby Arugula
2 Oz. Crumbled Blue Cheese (About ½ Cup)
Freshly Ground Pepper, To Taste

In a bowl, whisk together the oil, vinegar, garlic, marjoram, salt and red pepper flakes. Add the tomatoes and toss to combine; set aside. Cook the farfelle according to package directions until al dente. Drain and transfer to a large bowl. Pour the tomato vinaigrette over pasta and toss well; cool to room temperature and then mix in the arugula, blue cheese and black pepper.

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