Arugula and Goat Cheese Pasta Salad

Arugula, red pepper and goat cheese pasta salad

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!

4.0 from 1 reviews

Arugula and Goat Cheese Pasta Salad
Author: 
Recipe type: Main, Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Chop arugula and roasted peppers and/or cherry tomatoes.
  3. 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.
Notes
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!

Comments

  1. 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!

    • 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!

  2. 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!

  3. 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.

  4. 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 :)

  5. 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!

  6. 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!

    • 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! :)

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