Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pasta according to directions. immediately rinse with cold water and drain well. add cheese, walnuts, celery, mayonnaise, salt and pepper. gently toss with 2 forks until the ingredients are well mixed. refrigerate until serving. you may need to add a little more mayonnaise if the salad seems dry. sprinkle with the parsley and serve slightly chilled. note; this pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. keep in the refrigerator.

Target recipe: beat together cream cheese, liver spread, blue cheese and sherry until fluffy. stir in half of water chestnuts, drained and chopped, bacon onion and olives. press in small bowl lined with clear plastic wrap. cover and chill. to serve, invert bowl onto plate. remove bowl and plastic wrap. garnish with sliced pimento stuffed green olives if desired. serve with crackers. makes 2 2/3 cups.