Pasta Salad with Blue Cheese and Arugula
Cook pasta in salted water until al dente, rinse, drain and cool. Cut roquefort into small pieces or crumble.
Rinse arugula and spin dry. Tear into smaller pieces if desired. Rinse chile pepper, halve and remove seeds, chop finely.
Make dressing by combining chile pepper, mustard, vinegar, olive oil; season with salt and pepper. Combine pasta, roquefort and arugula. Toss salad with dressing, let stand for at least an hour. Season with salt and pepper and serve.