Pasta Salad with Goat Cheese and Arugula

Prep Time:
10 mins
Total Time:
25 mins

You can prep the components of this Pasta Salad with Goat Cheese and Arugula in advance—toss together just before serving. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish plenty of flavor.


  • Coarse salt and ground pepper

  • ¾ pound gemelli or other short pasta

  • 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


  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.

    Pasta Salad with Goat Cheese and Arugula
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