Pasta Salad with Goat Cheese and Arugula
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
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.