Pasta Salad with Goat Cheese and Arugula

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Pasta Salad with Goat Cheese and Arugula

Yields1 Serving
 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
1

In 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.

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

1

In 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.

Notes

Pasta Salad with Goat Cheese and Arugula
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