The ultimate easy gourmet meal. Ready in 15 minutes, this arugula and goat cheese pasta salad is perfect for picnics and potlucks!
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.
Make it tomato free: Just add the roasted peppers instead of the cherry tomatoes. 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!
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