Goat Cheese and Arugula Pasta Salad
User Reviews
5
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Total Time
30 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Goat Cheese and Arugula Pasta Salad
Description
The salad starts with cooking whole wheat fusilli to al dente, then mixing in crumbled goat cheese along with extra virgin olive oil and lemon juice to create a creamy, citrusy coating. Seasonings include sea salt, black pepper, and red pepper flakes for warmth and depth. Adding baby arugula and cherry tomatoes introduces fresh, peppery leaves and juicy, sweet-tart slices, while kalamata olives contribute a salty, briny flavor that contrasts the mildness of the goat cheese.
This dish is served immediately to maintain the freshness of the arugula and the creamy texture of the goat cheese-coated pasta. It works well as a main dish for warm days or a side salad with grilled proteins. The recipe suggests that leftovers can be refrigerated and reheated briefly to re-soften the goat cheese for subsequent enjoyment.
Ingredients
- 8 ounces whole wheat fusilli pasta
- 4 ounces goat cheese crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 6 ounces arugula baby
- 1 pint cherry tomato thinly sliced
- 1/2 cup kalamata olives sliced, pitted
Instructions
- Bring a salted pot of water to a boil and cook the pasta until it’s al denta, according to the directions,. Before draining, reserve about 1 cup of the pasta water. Drain the pasta water and place it in a large serving bowl.
- Sprinkle the goat cheese over the pasta, then drizzle in the olive oil and lemon juice. Sprinkle in the salt, red pepper and black pepper over top. Pour about 1/3 cup of the pasta water over top and toss until the pasta is super creamy.
- Add the arugula, tomatoes and olives and toss to combine. If the pasta is too dry, drizzle in more of the pasta water and stir. You can also add in more olive oil if desired. Taste and season more if needed. Serve immediately.
Notes
- You can store this salad in the fridge for a few days – a quick reheating in the microwave will make the goat cheese creamy again!
User Reviews
Overall Rating
5
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