How was your Easter weekend? Mine was lovely. On Saturday, I woke up and made coconut pancakes (with organic coconut milk this time). Then I hit up the farmer’s market to buy more herbs for my little herb collection, which is not so little anymore! Lavender, cilantro and Italian parsley joined the family.
I also bought some organic, locally grown arugula. The saleswoman beamed as she told me she had picked it herself the day before. I love arugula for its peppery flavor, and this fresh arugula had a particularly tasty kick to it.
I knew exactly what I wanted to make first with my arugula: pasta salad. It’s my friend Whitney’s recipe, and became one of my favorites after my first bite. It requires minimal prep, and the ingredients are so flavorful, it tastes positively gourmet.
My friend Jordan discovered it’s perfect for picnics, and I think we both agree it’s delicious warm or cold, as a side dish or main dish. Make a big batch for a potluck or throw it all together for an easy meal at home. It even stores well in the fridge for a few days!
Arugula and Goat Cheese Pasta Salad
- Author:
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 medium salads 1x
- Category: Side dish
The ultimate easy gourmet meal. Ready in 15 minutes, this arugula and goat cheese pasta salad is perfect for picnics and potlucks!
Ingredients
- whole wheat pasta (rotini, penne, bow tie, or any other small noodles), about half a box
- arugula- about three handfulls, rinsed and chopped into bite-sized pieces
- roasted red peppers and/or cherry tomatoes, chopped
- crumbled goat cheese- at least half a container’s worth
- drizzle of olive oil
- fresh lemon juice and/or white wine vinegar
- salt and pepper, freshly 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 and/or cherry tomatoes.
- Pour in goat cheese. 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.
Notes
Make it tomato free: Just add the roasted peppers instead of the cherry tomatoes.
Preparation tips: This is such a flexible recipe, I almost feel silly specifying the amounts. Please, adjust everything to taste. Just don’t skimp on the goat cheese!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Heather
This sounds so fresh and tasty! I’m jealous of your trips to the farmer’s market!
Lesley
Wish I liked goat’s cheese. I might try this with feta though.
I had no idea what arugula was and had to Google it. It’s what we call rocket in Europe (roquette in France). And that I do like!
kate
Oh yes, please try it with feta! I’m sure that would be delicious. I didn’t learn to like chèvre until after I left France, which is unfortunate, because I remember see it on everything in Bordeaux!
kris
We must be on the same wave length! I made pasta salad the same day! This looks great! Gotta make a trip to the farmers market soon because I’ve definitely been craving some fresh arugula!
Lucent Imagery
We call it rocket here in Australia too. It’s one of my favourite foods in the whole world. Yep. Juicy green leaves is what I crave when I’m away from my normal diet. And this recipe is my kind of salad. Love your work lovely lady.
Sophia
Goat cheese is my new favorite cheese! I can’t get enough of it! This sounds like such a yummy pasta salad. Great job!
Andrea
Made this for a quick dinner tonight and it was so easy and delicious! I’m thinking the leftovers will be great for a quick cold dinner tomorrow night :)
★★★★
kate
Hooray, glad to hear it! This salad is one of my go-to quick meals, it’s so perfect for potlucks and picnics, too!
Liz
I made this tonight as a side for dinner and it was perfect! Great, fresh flavors and a snap to put together. Thank you!
kate
So glad you enjoyed the pasta salad, Liz! It’s one of my favorite, go-to recipes. I’m craving it just thinking about it!
Tara
Goat cheese is one of my absolute favorite foods! Will definitely try this soon!
Jes
Made this and your pumpkin bread for a picnic yesterday, both were big hits. Using double the goat cheese next time. :-)
As always, thanks for cooking!
Kate
Hey Jes! The more goat cheese, the better, if you ask me. This recipe actually came from Whitney S. (now Whitney H.)! I’m driving down to Tulsa for friendsgiving in November… you better be there! :)
Michael
I like this I added kalamata olives and fresh basil as well as all of the above.
★★★★
J
Made this for dinner last night along with your gazpacho (from blog). Kids and husband liked this salad and it was easy to make. I omitted olives but might add carrots and cucumber chunks for additional texture and flavor next time.
★★★★
Kate
That sounds delicious, J.
chrissie
Hi Kate- First time for me mixing warm pasta and arugula. Yes.. I have missed out on something that tastes really good. I made this last weekend. It is so good. Thank you.
★★★★★
chrissie
This is the very first recipe that I made out of Kate’s cookbook. I absolutely LOVE it!.
★★★★★
Kate
Thank you, Chrissie for sharing! I’m glad you like the cookbook. :)
Molly McMahon
I made this a few days ago and it was so delicious! I added walnuts to it for extra flavor and that was a great decision. It made for good leftovers too.
★★★★★
Kate
I’m happy to hear that, Molly! Thanks for sharing!
Deborah Mickler
To this we added a can of rinsed cannellini beans and some sliced kalamata olives, then another pinch of red pepper flakes We heated each serving for one minute in the microwave and topped with anchovies. (I know the anchovies aren’t for everyone.) Heating it is key! Brings out all of the great flavors. A new favorite.
★★★★★
Susan Silvey
This salad is delicious and goes together in record time. We added toasted pine nuts. Fantastic!
★★★★★
Kate
Thank you for sharing, Susan!
Beth
Delicious salad! Perfect on a warm summer night
★★★★★
Kate
You’re welcome, Beth! Thanks for your review.
Nan
The arugula, goat cheese and pasta salad is great! I love it!! Please put the kalamata olives into all your printed editions – they really help make the salad. I had it in late July for the first time, then bought your book, and have subsequently made it 4 times!! Which makes that first 4 times that I’ve used arugula and goat cheese this year, BTW. In this salad, the arugula tastes spicy, not bitter. I make it with Barilla Protein Plus Rotini. It’s SO GOOD! And healthy. It’s definitely going into my go-to recipe list.
Thanks for this great recipe!!
★★★★★
Kate
I’m glad you loved it! Thanks for sharing, Nan.
Jodi
I bought your cookbook and made this recipe tonight. It was so delicious! The goat cheese made a wonderful creamy sauce and the red pepper flakes added a nice kick. Will make again.
★★★★★
Kate
I love to hear that, Jodi! Thanks for sharing. I appreciate you taking the time to review.
Annie
Made this following the instructions in your recipe book. It was very good! Love goat cheese! I halved the recipe and it was the perfect amount for lunch for two. Added it to my collection of quick salads.
★★★★★
Elizabeth
Easy dinners are so appreciated. Great use of my CSA box with cherry tomatoes and arugula. I might have had a really big lemon but my husband thought a little less lemon juice next time. I will definitely make this again (and try another cook’s suggestion of adding walnuts).
★★★★
Kathleen Saunders
Do you think I could add artichokes and maybe chickpeas to this?
Kate
Hi! Sure, you could try it. Let me know what you think.
Claire
I made this today based on the cookbook recipe (you’re right, your recipe development has vastly improved!). It’s delicious, but my only critique is it’s a bit salty. With the olives and the goat cheese and some added salt, it’s a bit too much. Next time I’d start with 1/8 tsp, then add up to 1/2 tsp as listed and as needed. But overall very easy and delicious! I used spinach instead of arugula based on preference.
★★★★
Kate
Thank you for your review, Claire. I appreciate your feedback.