Arugula Pasta Salad with Goat Cheese and Tomato
Ingredients
The pasta
-
8
ounces
whole-grain fusilli pasta or rotini pasta
The dressing
-
4
ounces
goat cheese, crumbled (about 2/3 cup)
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
lemon juice
-
½
teaspoon
fine sea salt
-
¼
teaspoon
red pepper flakes
-
to taste
freshly ground black pepper
The salad
-
5 to 6
ounces
baby arugula (5 to 6 packed cups)
-
1
pint
cherry tomatoes, sliced into thin rounds
-
⅓
cup
pitted and thinly sliced Kalamata olives (optional)
Instructions
- 1. Boil salted water in a large pot and cook the pasta until al dente, reserving about 1 cup of the pasta cooking water before draining.
- 2. Place the drained pasta in a large serving bowl and sprinkle crumbled goat cheese over it.
- 3. Drizzle olive oil and lemon juice over the pasta, followed by salt, red pepper flakes, and black pepper.
- 4. Add about ⅓ cup of the reserved pasta cooking water and toss to coat the pasta evenly.
- 5. Incorporate arugula, cherry tomatoes, and olives into the pasta and mix well.
- 6. If the pasta appears dry, add small amounts of reserved cooking water until creamy, adjusting seasoning as needed.
- 7. Serve immediately.
Nutrition Facts (estimated)
Servings
4 medium or 6 side salads
Calories
275
Total fat
13g
Total carbohydrates
33g
Total protein
9g
Sodium
507mg
Cholesterol
9mg
You might also like