Pasta Salad with Steak and Blue-Avocado Dressing

Pasta Salad with Steak and Blue-Avocado Dressing
Makes 4 – 6 main servings.

For the salad:
1 lb. rigatoni
1 pint cherry tomatoes, halved
1/2 red onion, finely diced
1 box baby arugula
2 lb. grilling steak
salt and pepper
basil

For the dressing:
6 oz. blue cheese
1 large avocado
1/3 cup olive oil
3 tbsp. sherry vinegar
1 tbs salt
1/2 cup water
2t Cumin
1 Jalapeno

Blend the dressing until smooth.

Grill, rest, and cut up the steak. Cook the pasta, drain and cool.

In a very large bowl, combine everything toss. Serve room temp/lukewarm.

They Call me 'Tater Salad

No really, they do. Good and actually pretty healthy!

Bleu Potato Salad
Makes a full giant bowl's worth

2 1/2 pounds red potatoes, cubed and cooked
3/4 cup chopped green onion
2 smaller ribs chopped celery + greens
3/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
Handfull chopped parsley
1 tablespoon cider vinegar
Salt
Heavy on the Pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese

Cook potatoes.
Add to a bowl with the dry
Mix the wets and add to the bowl
Cheese goes in last - to taste
Chill for at least an hour prior to eating.

Very important: Re-season AFTER it's cooled and had some time to meld!