Pasta Salad with Goat Cheese and Arugula
Pasta Salad with Goat Cheese and Arugula
Arugula, Main Dishes, Recipe, Salads, Side Dishes
March 29, 2017
Pasta Salad with Goat Cheese and Arugula
Ingredients
Coarse salt and ground pepper
3/4 pound gemelli or other short pasta
1 can (15 ounces) cannellini beans, rinsed and drained
3/4 cup crumbled fresh goat cheese (3 ounces)
3 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 bunch arugula , torn
2 spring onions, thinly sliced
Directions
1In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2 Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.
