Tonight I made Pasta Salad with Goat Cheese and Arugula. It was super yummy and super fast. And if your kids are picky eaters, the ingredients work well separately as well. This recipe comes from this month's issue of Everyday Food Magazine.
Ingredients
- corse salt and ground
- 3/4 lb gemelli or other short pasta
- 1 can (15 oz) cannellini beans, rinsed and drained
- 3/4 cup crumbled fresh goat cheese (3 oz.)
- 3 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- 2 tablespoons Dijon mustard
- 1 bunch arugula (8 oz), torn
- 1/2 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. (I'd add the goat cheese last so that it doesn't melt.)
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. Toss pasta mixture with dressing, arugula, and onion.
You can also prep the ingredients in advance and assemble it later. Refrigerate pasta mixture and dressing separately, up to one day.
Enjoy!
No comments:
Post a Comment