Pasta Salad with Goat Cheese and Arugula

Pasta Salad with Goat Cheese and Arugula

You can prep the components of this pasta salad in advance -- toss together just before serving. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish plenty of flavors.


  • o Coarse salt and ground pepper
  • o 3/4 pound gemelli or other short pasta (GF use GF pasta)
  • o 1 can (15 ounces) cannellini beans, rinsed and drained
  • o 3/4 cup crumbled fresh goat cheese (3 ounces)
  • o 3 tablespoons olive oil
  • o 2 tablespoons red-wine vinegar
  • o 2 teaspoons Dijon mustard
  • o 1 bunch arugula (8 ounces), torn
  • o 1/2 small red onion, thinly sliced


  1. 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. 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.