Saturday, June 23, 2012

Pasta Salad with Goat Cheese and Arugula

I went to the Farmers Market this morning and bought fresh goat cheese just for this salad.
There were so many variations of recipes I decided to just use the ingredients I wanted so here goes my adaptation.  No quantities in a lot of instances because it doesn't matter but one of the recipes said to be sure to use a lot of goat cheese.

Arugala blend and orange tomatoes
All Arugala and red tomatoes

Pasta Salad with Goat Cheese and Arugula

5-8 oz Arugula
Minced garlic (2 tsp of freshly minced)
4 oz goat cheese crumbled
1/4 cup olive oil
2 Tbls vinegar or lemon juice
12 oz small sized pasta (penne, rotini, elbows, etc)
Cherry tomatoes
 salt and pepper

Mix olive oil, vinegar/lemon juice and garlic, set aside
Cook pasta.
Mix goat cheese in with warm pasta.  If you make the pasta ahead, just run it under hot water and drain well.
Add the tomatoes, arugula and toss with the olive oil and garlic dressing.
Add salt and pepper to taste.

Note:  For a complete meal add one can of garbanzo beans or other bean of your choice.


After making this a few times I came up with a version that we like even better.
In place of the olive oil and vinegar or lemon juice I use some Thousand Island dressing (Fat Free)
Added 3 green onions chopped.

1 comment:

Em said...

Looks beautiful! So many yummy summer salads you are making. Nothing like hot weather to make me not want to cook... Ever again!