Pasta Salad with Arugula and Goat Cheese

Pasta and baby arugula salad with a creamy vinaigrette accompanied by cranberry goat cheese. This is the most gorgeous and delicious summertime pasta salad I have ever made. I’ll be honest, I know you guys think I don’t struggle in the kitchen but if there’s one thing I dislike making it honestly has to be salad. I just feel like I have no creativity to make a salad and usually stick with a simple Greek village salad or a Bulgarian “Shopska Salata“ which is really my go-to. I want to thank you all for all of the requests to make salads because I feel like I this one is a huge hit. Salads don’t have to be boring and I hope I inspire you to get creative. Toasted pecans would be amazing in here as well or any nuts/seeds.

Summertime pasta salad with baby arugula and goat cheese

Pasta and baby arugula salad with a creamy vinaigrette accompanied by cranberry goat cheese. This is the most gorgeous and delicious summertime pasta salad I have ever made. I’ll be honest, I know you guys think I don’t struggle in the kitchen but if there’s one thing I dislike making it honestly has to be salad. I just feel like I have no creativity to make a salad and usually stick with a simple Greek village salad or a Bulgarian “Shopska Salata“ which is really my go-to. I want to thank you all for all of the requests to make salads because I feel like I this one is a huge hit. Salads don’t have to be boring and I hope I inspire you to get creative. Toasted pecans would be amazing in here as well or any nuts/seeds.

Ingredients
  

Salad

  • 1.5 cups pasta of choice 10oz I used “Farfalle” which is bowtie
  • salted water when boiling pasta
  • big handful of baby arugula
  • 1/2 diced cucumber
  • cherry tomatoes
  • 2 finely diced green onions
  • pitted Kalamata olives or any
  • cranberry goat cheese is optional you can use any cheese or feta

Vinaigrette

  • 1 minced garlic clove
  • juice of 1/2 lemon
  • 1/4 cup olive oil
  • 1.5 tablespoons Honey-Dijon mustard
  • salt to taste
  • dry oregano to taste

Instructions
 

  • Boil your pasta as per the package directions and salt your water generously.
  • Drain and let it cool completely.
  • Mix your vinaigrette in a separate jar or bowl.
  • Add the rest of the veggies to a bowl with your cold pasta and toss it all together with your vinaigrette. Enjoy.

Notes

You can use any amount of veggies you love, I didn’t measure because it’s totally up to you. This recipe makes a portion for four and if you omit the goat cheese it’s totally vegan and dairy-free. Feel free to use any Dijon and if you have plain Dijon you can add 1-2 teaspoons of honey to make it Honey-Dijon. If you want your pasta salad to last in the fridge for a few days I suggest stirring in the arugula as you go so that it’s not soggy. You can also leave the cherry tomatoes whole so that they stay fresh as well.

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