How was your Easter weekend? Mine was lovely. On Saturday, I woke up and made coconut pancakes (with organic coconut milk this time). Then I hit up the farmer’s market to buy more herbs for my little herb collection, which is not so little anymore! Lavender, cilantro and Italian parsley joined the family.
I also bought some organic, locally grown arugula. The saleswoman beamed as she told me she had picked it herself the day before. I love arugula for its peppery flavor, and this fresh arugula had a particularly tasty kick to it.
I knew exactly what I wanted to make first with my arugula: pasta salad. It’s my friend Whitney’s recipe, and became one of my favorites after my first bite. It requires minimal prep, and the ingredients are so flavorful, it tastes positively gourmet.
My friend Jordan discovered it’s perfect for picnics, and I think we both agree it’s delicious warm or cold, as a side dish or main dish. Make a big batch for a potluck or throw it all together for an easy meal at home. It even stores well in the fridge for a few days!
- whole wheat pasta (rotini, penne, bow tie, or any other small noodles), about half a box
- arugula- about three handfulls, rinsed and chopped into bite-sized pieces
- roasted red peppers and/or cherry tomatoes, chopped
- crumbled goat cheese- at least half a container’s worth
- drizzle of olive oil
- fresh lemon juice and/or white wine vinegar
- salt and pepper, freshly ground
- Bring a big pot of salted water to a boil and cook pasta according to the directions. Drain the pasta and pour into a big serving bowl.
- Chop arugula and roasted peppers and/or cherry tomatoes.
- Pour in goat cheese. Toss with peppers/tomatoes, a drizzle of olive oil, a lemon’s worth of juice or a drizzle of vinegar, and salt and pepper. Mix in arugula last.