Pasta Salad with Goat Cheese and Arugula

Name: Pasta Salad with Goat Cheese and Arugula
Prep time: 10 min
Total time: 25 min
Ingredients: Coarse salt and ground pepper; 3/4 pound gemelli or other short pasta; 1 can (15 ounces) cannellini beans, rinsed and drained; 3/4 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; 1/2 small red onion, thinly sliced

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Prep Time: 10 minutes

Total: 25 minutes

Author : Martha Stewart

Pasta Salad with Goat Cheese and Arugula

Ingredients

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Coarse salt and ground pepper3/4 pound gemelli or other short pasta1 can (15 ounces) cannellini beans, rinsed and drained3/4 cup crumbled fresh goat cheese (3 ounces)3 tablespoons olive oil2 tablespoons red-wine vinegar2 teaspoons Dijon mustard1 bunch arugula (8 ounces), torn1/2 small red onion, thinly sliced

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Instructions

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Step 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.

Step 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.