This Blue Cheese Pasta Salad recipe is a game-changer for pasta salad lovers and offers a unique twist with a creamy roasted garlic miso blue cheese dressing. Even if you're not a fan of blue cheese, the umami flavors from the miso will still make this dish a standout!
Craving a pasta salad that's a cut above the rest? This blue cheese pasta salad recipe is your answer. The dressing, a blend of blue cheese, roasted garlic, and miso, is a flavor combination that will leave you wanting more. And if blue cheese isn't for you, you can easily adjust the recipe and omit the blue cheese and the miso will still provide enough flavor!
If you're a fan of unique salads, you'll also enjoy my Kani Salad Recipe, a refreshing Japanese Crab Salad that's perfect for any occasion. Or, for a lighter, crispier alternative, try my easy Korean Cucumber Salad (Oi Muchim), a tangy and delicious side dish that pairs well with any meal.
Why You’ll Love This Recipe
- Delicious: The combination of creamy blue cheese dressing, fresh vegetables, and perfectly cooked pasta is super tasty!
- Flavor-Packed: Every bite of this pasta salad is bursting with flavor, thanks to the robust blue cheese and umami-rich miso.
- Quick and Easy: This blue cheese pasta salad is a quick and easy to make and you can have it ready at the dinner table in less than 30 minutes.
- Comfort Food: With its creamy dressing and hearty pasta, this salad is the ultimate comfort food. Trust me, it’ll make you fall in love with blue cheese!
Ingredients for Blue Cheese Pasta Salad
- Pasta: The base of our blue cheese pasta salad, it provides a satisfying texture and absorbs the flavors of the creamy dressing beautifully. For this particular recipe, I used chiocciole pasta. You can use any type of short pasta, that you like best! (macaroni, farfalle, fusili, conchiglie etc.)
- Sour Cream: It adds a tangy flavor and creamy consistency to the dressing. I like to use full fat sour cream for this to make it extra creamy. I like to use organic sour cream without preservatives and find that they are usually creamier and have the most flavor. The ingredients should only contain milk/cream, milk powder, enzymes and bacterial cultures.
- Mayonnaise: This adds another element of creaminess to the blue cheese dressing and thins out the sauce.
- Miso: This Japanese ingredient imparts a savory, umami flavor to the dressing, making it even more delicious. For the dressing, I like using white miso (shiro miso) since it has a more delicate sweeter flavor that won't overpower the dressing.
- Blue Cheese: The star of our dressing, it gives a strong, tangy flavor that's the signature of our blue cheese pasta salad. There are many types of blue cheese. For a milder blue cheese, use Gorgonzola. For a sharper blue cheese flavor, use Roqueforts. The general rule is, the lighter the mold the milder the blue cheese.
- Fresh Vegetables: I love to use baby tomatoes, fresh peas, green onions, and arugula mixed into this pasta salad to break up the heaviness. The sweet, tart and sharp flavors also are a great contrast, and the veggies switch up the textures as well.
How to Make Blue Cheese Pasta Salad
Making this incredible pasta salad with blue cheese at home is super easy and will give you great results every single time. Here's how to make it step by step:
Roasting the Garlic
Preheat Oven – Preheat the oven to 400F (200C).
Prep Garlic – Using a sharp knife, cut off the top of the garlic bulb (about ½ inch down from the top). Place the garlic bulb on a sheet of foil and drizzle the exposed garlic cloves with oil liberally, about 1 ½ tablespoons.
Cover with Foil – Replace the top of the garlic, wrap the foil around the garlic to form a foil ball, and place it on an oven-safe pan.
Roast Garlic – Once the oven has reached 400F, put the pan in the oven and bake for 40-50 minutes. The garlic is done when the cloves are soft when poked with a fork. After roasting, remove the garlic from the oven and let it cool before handling.
Cook the Pasta
Boil Pasta – Cook 3 cups of pasta according to the instructions on the packaging until it reaches 'al dente' consistency.
Drain Pasta – Once the pasta is cooked, drain it and set it aside to cool.
Making the Blue Cheese Dressing
Place Roasted Garlic in Bowl – After the roasted garlic has cooled, remove the cloves from the bulb and place them in a bowl (approximately 8-10 cloves).
Add Miso and Blue Cheese – Add miso and blue cheese to the roasted garlic and mash it with a fork until everything is combined.
Mix – Add in the sour cream and mayonnaise and mix everything together until you get a creamy and thick dressing. Set this aside in the fridge until you're ready to assemble the salad.
Assembling the Salad
Chop Ingredients – Place the cooked pasta into a large bowl. Wash all the fresh produce. Finely chop the green onions and add them to the bowl with the pasta. Add the fresh peas into the bowl.
Add Dressing – Add in the blue cheese dressing. If you prefer less dressing, use 75% of it and save the rest as a vegetable or chip dip.
Mix Well – Mix everything well until it's combined. If you're making this ahead of time, place it in the fridge until you're ready to serve it, then add the rest of the fresh produce.
(Optional) Add Arugula and Radishes – Optionally, mix in arugula right before serving. If you're using radishes, thinly slice them and add them on top of the salad before serving.
Cut Baby Tomatoes – Cut the baby tomatoes in half and place them on top of the salad right before serving. Enjoy your blue cheese pasta salad!
Joyce’s Tips For Making the Best Blue Cheese Pasta Salad
- Roast the Garlic: For a rich, deep garlic flavor in your creamy dressing, make sure to roast the garlic bulb. Cut off the top, drizzle with oil, wrap the bulb in foil and bake until the cloves are soft and golden. It also cuts the spicy sharp garlic flavor and makes the dressing sweeter as well.
- Reduce 1 Minute From Pasta Cooking Instructions: To achieve the perfect texture for your pasta salad, cook the pasta 'al dente' as per the instructions on the packaging. This will ensure your pasta is firm to the bite and not mushy. I usually like to reduce 1 minute from the suggested cooking time as well.
- Chill the Dressing: After making the blue cheese dressing, set it aside in the fridge until you're ready to assemble the salad. This allows the flavors to meld together and thicken slightly.
- Mix the Dressing Right Before Serving: Mix in the dressing and fresh veggies right before serving. This keeps the salad fresh and prevents it from becoming soggy. If making ahead, add the veggies just before serving.
- Re-Use Leftover Dressing: If you have extra blue cheese dressing, don't let it go to waste. It keeps well in the fridge for a week and can be used as a delicious dip for vegetables or chips.
Serving Suggestions
- This blue cheese pasta salad makes a wonderful side dish for grilled chicken or fish. The creamy dressing and fresh vegetables complement the smoky flavors of the grill, making it a perfect choice for summer picnics.
- For a vegetarian option, serve this miso pasta salad alongside a hearty slice of crusty bread and a drizzle of olive oil. The robust flavors of the blue cheese and garlic in the dressing pair well with the simplicity of the bread.
- For a refreshing twist, try serving this pasta salad chilled with a glass of lemonade. The cool salad and tangy drink are a perfect combination for a hot summer day.
Recipe Variation Ideas
- Avocado and Lemon: For a creamy and tangy twist, add diced avocados and a squeeze of fresh lemon juice to the salad. The avocados will add a creamy texture and the lemon juice will add a tangy flavor that complements the blue cheese perfectly.
- Extra Cheesy: If you're a fan of blue cheese, this variation is a must-try. Add an extra tablespoon of blue cheese crumbles to the dressing and sprinkle some gorgonzola on top before serving.
- Protein: To make the salad even more filling, feel free to add some grilled chicken or turkey to your salad. The added protein will fill you up and make it taste even better. Use that extra blue cheese dressing by adding some more on top before serving.
Frequently Asked Questions
Any type of pasta can be used for this recipe, but short pasta shapes like macaroni, penne, fusilli, or farfalle are recommended. These shapes hold the creamy dressing well and blend nicely with the other ingredients.
Yes, you can substitute the blue cheese with other types of cheese. Gorgonzola, feta, or goat cheese can be great alternatives, but keep in mind that this will change the flavor of the salad.
Absolutely! The dressing can be made ahead of time and stored in a jar in the refrigerator. This can save you prep time when you're ready to assemble the salad.
Yes, you can add any additional fresh local produce you enjoy. Avocados, red onions, grape tomatoes, or kalamata olives would all be delicious additions.
Storing Leftovers
Refrigerating: Place the salad in an airtightly sealed container and it will keep for up to 3 days.
Freezing: Unfortunately, this recipe doesn't lend itself well to freezing. The pasta can become mushy upon thaw and the creamy dressing may separate. For the best taste and texture, it's recommended to enjoy this salad fresh or refrigerated.
Looking for More Salad Recipes? Try These!
- Curtido (Salvadoran Pickled Cabbage Slaw)
- Crispy Garlic Tofu Buddha Bowl
- The Best Watermelon Salad with Feta (Perfect for Summers!)
- Kani Salad Recipe (Japanese Crab Salad)
- Easy Korean Cucumber Salad (Oi Muchim)
- Yum Woon Sen (Thai Glass Noodle Salad)
- Lao Crispy Rice Salad (Nam Khao)
- Vietnamese Grilled Shrimp Vermicelli Noodle Bowl
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Recipe Card
Roasted Garlic Blue Cheese Pasta Salad
Joyce's Recipe Notes
- Depending on how much dressing you like on your pasta salad, you may have extra sauce. The sauce keeps well in the fridge for a week. I like to use it as a vegetable dip or potato chip dip when I have extra sauce.
- Blue Cheese - There are many types of blue cheese. For a milder blue cheese, use Gorgonzola. For a sharper blue cheese flavor use Roqueforts. The general rule is, the lighter the mold the milder the blue cheese.
- Miso - For the dressing, I like using white miso (shiro miso) since it has a more delicate sweeter flavor that won't overpower the dressing.
- Pasta - For this particular recipe, I used chiocciole pasta. You can use any type of short pasta, that you like best! (macaroni, farfalle, fusili, conchiglie etc.)
- Sour Cream - I like to use full fat sour cream for this to make it extra creamy. I like to use organic sour cream without preservatives and find that they are usually creamier and have the most flavour. The ingredients should only contain milk/cream, milk powder, enzymes and bacterial cultures.
Ingredients
- 3 cups pasta (raw)
- 1 cup baby tomatoes
- 1-2 stalks green onions
- ½ cup fresh peas
- 2 radishes (optional)
- 1 cup baby arugula or spinach (optional)
- any additional fresh local produce you enjoy!
Creamy Roasted Garlic Miso Blue Cheese Dressing (Makes approximately 1 ½ cups of sauce)
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons white miso (shiro miso)
- 3 tablespoons blue cheese (add more if you want it to have a stronger blue cheese flavor)
- 1 bulb garlic
Instructions
Roasting Garlic
- Pre-heat the oven to 400F (200C)
- With a sharp knife, cut the top of the garlic bulb off (approximately ½ inch down from the top)
- Place the garlic bulb on top of a a sheet of foil and drizzle the exposed garlic cloves with oil liberally. I like to use about 1 ½ tablespoons of oil. Add the top back on top of the garlic.
- Cover garlic with the foil completely into a foil ball and place it on a oven safe pan so that the oil doesn't drip to the bottom of the oven.
- Add the pan into the oven when the oven has reached 400F and bake it for 40-50 minutes. You'll know they are done when you poke the garlic cloves with a fork and they are soft.
- Once it is done, remove it from the oven and let it cool before handling it.
Cook the Pasta
- Cook 3 cups pasta using the instructions on the packaging to 'al dente' consistency.
- Once the pasta is cooked, drain it and set it aside to cool
Making the Blue Cheese Dressing
- Once the roasted garlic has cooled, remove the cloves out of the bulb and place it in a bowl. (approximately 8-10 cloves)
- Add2 tablespoons white miso and 3 tablespoons blue cheese to the roasted garlic and mash it with a fork until it is everything is combined
- Add in ½ cup sour cream and ½ cup mayonnaise and mix everything together until you get a creamy and thick dressing. Set aside in the fridge until you are ready to assemble the salad.
Putting It Together
- Place the cooked pasta into a large bowl
- Wash all the fresh produce
- Finely chop 1-2 stalks green onions and place it in the bowl with the pasta
- Add ½ cup fresh peas into the bowl
- Add in the blue cheese dressing. If you don't like to use a lot of dressing, use 75% of the bowl of dressing and save the rest as a vegetable or chip dip.
- Mix everything very well until everything is combined. If you are making this ahead of time, place it in the fridge until you are ready to serve it before adding the rest of the fresh produce.
- (optional) Mix in 1 cup baby arugula or spinach right before serving
- (optional) If you are using radishes, thinly slice them and add it on top of the salad before serving
- Cut 1 cup baby tomatoes in half and place them on top of the salad right before serving.
- Enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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