Oh my gosh.
I’ve discovered a new pasta salad obsession.
This might be the most delicious thing to come through my kitchen in months. For real.
Quick backstory: I’ve never been a huge fan of pasta salad, especially the heavy, mayo-based versions you often see at picnics. Last year I made a crispy bacon pasta salad that finally convinced me pasta salads can be great, but this goat cheese and arugula version might have taken the top spot.
When the creaminess comes from goat cheese? Game over.
This recipe is insanely simple and takes just a handful of ingredients, but the flavor is huge. Start with whole wheat fusilli cooked until al dente. Right after draining, toss the hot pasta with olive oil, lemon juice and lots of crumbled goat cheese. Add a splash of the reserved pasta water and stir — the mixture transforms into a silky, tangy sauce that coats the pasta beautifully.
Then fold in peppery baby arugula, halved cherry tomatoes and sliced Kalamata olives. The arugula wilts slightly from the heat, balancing the creaminess of the goat cheese while the tomatoes and olives add sweet and briny pops of flavor.
This version comes from Kathryn’s cookbook Love Real Food. Her vegetarian recipes are fresh, straightforward and reliable — many are gluten-free too. If you like goat cheese, briny olives, sweet tomatoes and peppery arugula, this salad will become a favorite. It’s perfect for a barbecue or picnic, but also makes a satisfying weeknight dinner. I was happy eating it on its own; my partner served it alongside chicken and loved it.
One handy tip: the salad stores well in the refrigerator for a few days. When chilled, the goat cheese firms up, but a quick microwave zap brings back the creamy texture and boosts the flavors again.
In short: easy, vibrant and addictive. I’ll be making this all summer.
Goat Cheese and Arugula Pasta Salad
4 to 6
30 mins
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Ingredients
- 8 ounces whole wheat fusilli pasta
- 4 ounces goat cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 6 ounces baby arugula
- 1 pint cherry tomatoes, thinly sliced
- 1/2 cup pitted Kalamata olives, sliced
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and transfer it to a large serving bowl.
- Sprinkle the goat cheese over the hot pasta, then drizzle in the olive oil and lemon juice. Season with salt, red pepper flakes and black pepper. Pour about 1/3 cup of the reserved pasta water over the pasta and toss until a creamy sauce forms.
- Add the arugula, tomatoes and olives and toss to combine. If the pasta seems dry, add more of the reserved pasta water or a little extra olive oil. Taste and adjust seasoning as needed. Serve immediately.
Notes
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Cutest tomatoes ever, right?