Arugula And Goat Cheese Pasta Salad
Indulge in the flavors of this vibrant pasta salad that combines the earthy notes of whole wheat pasta with the peppery bite of arugula, the sweetness of roasted red peppers or cherry tomatoes, and the tangy creaminess of goat cheese. Finished with a drizzle of olive oil and a hint of citrusy freshness, this dish is a delightful medley of textures and tastes that is sure to brighten any mealtime.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
4
Nutrition
- Calories: 750 calories
- Sugar Content: 7.1 g
- Sodium Content: 65 mg
- Fat Content: 11.7 g
- Saturated Fat Content: 2.9 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 144.2 g
- Fiber Content: 18.8 g
- Protein Content: 29.1 g
- Cholesterol Content: 4.9 mg
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