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.
Preparation tips: This is such a flexible recipe, I almost feel silly specifying the amounts. Please, adjust everything to taste. Just don't skimp on the goat cheese!
Heather says
This sounds so fresh and tasty! I’m jealous of your trips to the farmer’s market!
Lesley says
Wish I liked goat’s cheese. I might try this with feta though.
I had no idea what arugula was and had to Google it. It’s what we call rocket in Europe (roquette in France). And that I do like!
kate says
Oh yes, please try it with feta! I’m sure that would be delicious. I didn’t learn to like chèvre until after I left France, which is unfortunate, because I remember see it on everything in Bordeaux!
kris says
We must be on the same wave length! I made pasta salad the same day! This looks great! Gotta make a trip to the farmers market soon because I’ve definitely been craving some fresh arugula!
Lucent Imagery says
We call it rocket here in Australia too. It’s one of my favourite foods in the whole world. Yep. Juicy green leaves is what I crave when I’m away from my normal diet. And this recipe is my kind of salad. Love your work lovely lady.
Sophia says
Goat cheese is my new favorite cheese! I can’t get enough of it! This sounds like such a yummy pasta salad. Great job!
Andrea says
Made this for a quick dinner tonight and it was so easy and delicious! I’m thinking the leftovers will be great for a quick cold dinner tomorrow night :)
kate says
Hooray, glad to hear it! This salad is one of my go-to quick meals, it’s so perfect for potlucks and picnics, too!
Liz says
I made this tonight as a side for dinner and it was perfect! Great, fresh flavors and a snap to put together. Thank you!
kate says
So glad you enjoyed the pasta salad, Liz! It’s one of my favorite, go-to recipes. I’m craving it just thinking about it!
Tara says
Goat cheese is one of my absolute favorite foods! Will definitely try this soon!
Jes says
Made this and your pumpkin bread for a picnic yesterday, both were big hits. Using double the goat cheese next time. :-)
As always, thanks for cooking!
Kate says
Hey Jes! The more goat cheese, the better, if you ask me. This recipe actually came from Whitney S. (now Whitney H.)! I’m driving down to Tulsa for friendsgiving in November… you better be there! :)
Michael says
I like this I added kalamata olives and fresh basil as well as all of the above.