Pasta Salad with Blue Cheese Dressing

A nutritious salad where you can control the amount of carbohydrates (i.e pasta) if you are on a low carb diet.The same with the blue cheese dressing! If you want, reduce the dairy (saturated fats) in the salad. Very diabetic-friendly.


500g dried pasta

1 head Radicchio, torn into pieces

1 head of Romaine lettuce, torn into pieces

2 pears

3 tablespoons lemon juice

½ cup assorted nuts

5 Roma tomatoes, cut into eighths

1 red onion, sliced

2 carrots, grated

4 tablespoon olive oil extra virgin

Kosher salt and ground pepper


  1. Bring a large heavy-bottom pan/pot of lightly salted water to a boil. Add the pasta, return to a boil, and cook according to package directions
  2. Once cooked, remove pasta from stove. Drain and rinse with cold water to stop cooking. Drain again after 1 minute
  3. Place the radicchio and the romaine lettuce in a large bowl
  4. Cut up pears (works best when diced). Toss the diced pears with lemon juice into the same bowl as lettuce
  5. Add the pasta and rest of the ingredients and toss with blue cheese dressing
  6. Serve in a separate bowl and topped with nuts and more dressing, if desired

Blue Cheese Dressing

The star part of this fresh summer recipe is the dressing. Low fat mayonnaise will reduce the amount of saturated fats in this dressing.


½ cup buttermilk

½ cup mayonnaise

Approximately 220 grams of sharp blue cheese, finely crumbled

1 teaspoon each of Kosher salt and fresh ground pepper


  1. Combine the buttermilk, mayonnaise and half of the blue cheese in a food processor and process until smooth
  2. Transfer to a medium bowl and fold in the remaining blue cheese
  3. Season to taste with salt and pepper

And that’s it! The dressing can last in the fridge for one week, so you can make it before hand to save some time. As with any recipe, play around with ingredients and amounts to find something that you like to make and eat!

Click here to download a PDF version of our recipe!

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