How did you spend your Easter weekend? I had a wonderful time! On Saturday morning, I whipped up some coconut pancakes using organic coconut milk. After that, I headed to the farmer’s market to expand my herb collection, which has grown quite a bit! I added lavender, cilantro, and Italian parsley to my growing assortment.
I also picked up some organic arugula that was locally sourced. The vendor was so proud to share that she had harvested it just the day before. I really enjoy arugula for its peppery taste, and this batch had an especially delightful zing!
I had a clear idea of what I wanted to create first with my arugula: a pasta salad. This delightful recipe comes from my friend Whitney, and it quickly became a favorite of mine after just one taste. It requires very little preparation, and the ingredients are so vibrant that it feels truly gourmet.
My friend Jordan found that it’s an excellent choice for picnics, and we both agree it’s tasty whether served warm or cold, as a side or a main dish. You can whip up a large batch for a potluck or mix it together for a simple meal at home. Plus, it keeps well in the fridge for a few days!
Whole Wheat Pasta Salad with Arugula and Goat Cheese
Ingredients:
- Whole wheat pasta (rotini
- penne
- bow tie
- or any other small noodles)
- about half a box
- Arugula
- about three handfuls
- 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:
- 1. 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. 2. Chop arugula and roasted peppers and/or cherry tomatoes. 3. 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. 4. Mix in arugula last.