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.

Pasta salad with arugula and goat cheese by the modern nonna pasta salad with arugula and goat cheese

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.
5 from 1 vote

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
  • ½ 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
  • ¼ 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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Jessie

5 stars
What brand is the pasta in the picture? Thanks!

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