Arugula and Goat Cheese Pasta Salad
Pasta salad is one of those dishes that I love for busy nights. It’s made ahead of time, it’s simple and quick, and only tastes better with time. This particular pasta salad has this great freshness about it as it’s not drowning in mayo. You still get creaminess from the Dijon mustard, and the lemon brightens it up.
I personally like to use pasta salad as an opportunity to clean out my fridge. Whether it be swapping baby spinach for the arugula, or feta for goat cheese. It’s the perfect time to use up it items in your fridge and make a delicious and easy lunch or dinner. Add some grilled chicken, shrimp, poached salmon, or chicken sausage to make it a complete meal.
Arugula and Goat Cheese Pasta Salad
Ingredients
- 1 pound of pasta (bow tie, penne, rotini, or other small noodle – works great with chickpea pasta), cooked as directed and cooled to room temp
- 2 scallions, thinly sliced
- 3 tablespoons capers
- 2 tablespoons kalamata olives, thinly sliced
- 2 handfuls of cherry tomatoes, quartered
- 2 handfuls of arugula
- 4 oz goat cheese, crumbled
- Dijon Dressing
- Pink Himalayan salt, to taste
- Black pepper, to taste
Instructions
- In a large serving bowl add the scallions, capers, olives, tomatoes. Add in half of the Dijon Dressing and stir to coat.
- Add the cooked and cooled pasta, arugula and goat cheese and stir to combine. Season to taste with salt and pepper.
- Refrigerate to allow flavors to marinade for at least 30 minutes. Taste before serving and add additional dressing, if needed.
