How To Make Arugula and Goat Cheese Pasta Salad
A delightfully hearty salad with a subtle tart from goat cheese! This incredible goat cheese pasta salad has the perfect balance complementary flavors.
Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
Serves:
Ingredients
- 6ozwhole wheat pasta(rotini, penne, bow tie, or any other small noodles)
- 4cupsarugularinsed, chopped into bite-sized pieces
- red peppersroasted, chopped
- 1¾goat cheesecrumbled
- olive oilfor drizzling
- fresh lemon juice(or white wine vinegar)
- saltfreshly ground
- pepperfreshly ground
Instructions
-
Bring a big pot of salted water to a boil and cook pasta according to the directions. Drain the pasta and pour into a big serving bowl.
-
Chop arugula and roasted peppers.
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Mix in goat cheese.
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Toss with peppers/tomatoes, a drizzle of olive oil, a lemon’s worth of juice or a drizzle of vinegar, and salt and pepper. Mix in arugula last.
Recipe Notes
Alternatives: You can easily substitute cherry tomatoes with the red peppers, if you’d prefer a less spicy dish.
Nutrition
- Calories: 366.95kcal
- Fat: 18.29g
- Saturated Fat: 11.24g
- Monounsaturated Fat: 5.03g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 32.90g
- Fiber: 0.42g
- Sugar: 0.41g
- Protein: 20.56g
- Cholesterol: 34.23mg
- Sodium: 350.50mg
- Calcium: 155.03mg
- Potassium: 190.05mg
- Iron: 3.30mg
- Vitamin A: 238.24µg
- Vitamin C: 3.00mg
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