Pasta Salad with Goat Cheese & Arugula
 
Prep time
Cook time
Total time
 
Serves: 6-8 servings
Ingredients
  • Coarse salt and ground pepper
  • ¾ pound pasta of your choosing (I chose gemelli)
  • 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
  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. 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/