Arugula and Goat Cheese Pasta Salad Recipe:
Arugula and Goat Cheese Pasta Salad How was your Easter end of the week? Mine was dazzling. On Saturday, I woke up and made coconut pancakes (with natural coconut drain this time). At that point, I hit up the farmer’s market to purchase more herbs for my small herb collection, which is not so small any longer! Lavender, cilantro, and Italian parsley joined the family.
I moreover bought a few natural, locally developed arugula. The sales representative channeled as she told me she had picked it herself the day sometime recently. I cherish arugula for its peppery flavor, and this new arugula had an especially top-notch kick to it.
I knew precisely what I needed to make, to begin with with my arugula: pasta salad. It’s my companion Whitney’s recipe and got to be one of my favorites after my to-begin-with nibble. It requires negligible prep, and the fixings are so flavorful, it tastes emphatically gourmet.
My friend Jordan discovered it’s culminate for picnics, and I think we both concur it’s delightful warm or cold, as a side dish or fundamental dish. Make an enormous clump for a potluck or toss it all together for a simple feast at domestic. It indeed stores well in the cooler for a few days!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 minutes
The extremely simple gourmet feast. Prepared in 15 minutes, this arugula and goat cheese pasta salad is culminate for picnics and potlucks!
INGREDIENTS
- whole wheat pasta (rotini, penne, bow tie, or any other little noodles), almost half a box
- arugula- around three handfulls, washed and chopped into bite-sized pieces
- roasted red peppers and/or cherry tomatoes, chopped
- crumbled goat cheese- at slightest half a container’s worth
- drizzle of olive oil
- fresh lemon juice and/or white wine vinegar
- salt and pepper, naturally ground
INSTRUCTIONS
- Bring a huge pot of salted water to a bubble and cook pasta agreeing to the bearings. Deplete the pasta and pour it into a huge serving bowl.
- Chop arugula and simmered peppers and/or cherry tomatoes.
- Pour in goat cheese. Hurl with peppers/tomatoes, a sprinkle of olive oil, a lemon’s worth of juice or a sprinkle of vinegar, and salt and pepper. Blend in arugula last.