1 can (15 ounces) cannellini beans, rinsed and drained
¾ cup crumbled fresh goat cheese (3 ounces)
3 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 bunch arugula (8 ounces), torn
½ small red onion, thinly sliced
4 slices of thick bacon, cooked and crumbled into small pieces
Instructions
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.
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.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/white-bean-pasta-salad-with-goat-cheese-arugula/