Arugula Pasta Salad with Creamy Goat Cheese & Cherry Tomatoes
A light, zesty, and refreshing pasta salad perfect for lunch, picnics, or weeknight dinners! This Arugula Pasta Salad with Goat Cheese combines tender pasta, peppery arugula, tangy goat cheese, and juicy cherry tomatoes tossed in a simple lemon and olive oil dressing. It’s fresh, flavorful, and ready in just 20 minutes!
Ingredients:
8 oz whole-grain fusilli or rotini pasta
4 oz goat cheese, crumbled (about ⅔ cup)
2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
½ tsp salt
¼ tsp red pepper flakes
Freshly ground black pepper, to taste
5 oz baby arugula (about 5 packed cups)
1 pint cherry tomatoes, sliced in half
⅓ cup sliced Kalamata olives (optional for extra flavor)
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, reserving about 1 cup of the cooking water.
In a large mixing bowl, combine the hot pasta with goat cheese, olive oil, lemon juice, salt, red pepper flakes, and black pepper. Add about ⅓ cup of reserved pasta water and toss until the cheese melts into a creamy coating.
Stir in baby arugula, cherry tomatoes, and olives (if using). Toss gently until everything is evenly mixed and coated.
If the pasta looks dry, add a splash of pasta water or drizzle of olive oil. Adjust taste with more lemon juice, salt, or pepper as desired.
Serve immediately while slightly warm or refrigerate for up to 2–3 days for a cool, flavorful pasta salad.
Tips & Variations:
Add grilled chicken or shrimp for extra protein.
Substitute feta cheese for goat cheese for a saltier twist.
Toss in pine nuts or toasted almonds for crunch.
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This Arugula Pasta Salad with Goat Cheese is a light, creamy, and refreshing dish made with cherry tomatoes, arugula, and a zesty lemon dressing perfect for lunch, picnics, or summer gatherings!
