Arugula is one of the peppery, bold, but tender salad greens you’ll find at the market, beginning in the springtime and throughout the summer. Also known as rocket, arugula pairs well with strong contrasting flavors, such as sausage and cheese or even fruit and nuts. The market has a wide selection of goat cheese, so you can add the variety you prefer, or even switch to a different cheese for variety.
While this recipe is a pasta salad, don’t serve it cold from the refrigerator. It’s really best eaten at room temperature or even a bit warm, to bring out the full flavors in the cheese and wilt the arugula ever so slightly. If you like walnuts, toast some briefly in the oven and add them to the top of this salad.
- 3/4 pound penne, farfalle, gemelli or other medium pasta
- 3/4 cup fresh goat cheese*, crumbled
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3 tablespoons olive oil
- 2 tablespoons wine vinegar
- 2 teaspoons Dijon mustard
- Salt and fresh ground pepper
- 1 bunch or small bag arugula*, torn
- 1/2 small red onion*, thinly sliced
- Toasted walnuts (optional) for garnish
Cook pasta in large pot of boiling water, until desired texture is reached. Do not overcook. Drain pasta and rinse under cold water. In a large bowl, toss pasta with cheese and beans.
Whisk together oil, vinegar, mustard, salt and pepper.
Toss pasta mixture with dressing, arugula, and onion, and let rest briefly at room temperature until serving. Garnish with (optional) walnuts.