How did your Easter holiday go? Mine was beautiful. I got up on Saturday and prepared coconut pancakes (with organic coconut milk this time). I went to the farmer’s market after that to get additional herbs for my little collection, which is becoming bigger all the time! The family expanded to include lavender, cilantro, and Italian parsley.
I also purchased some arugula that was growing naturally in my area. The salesperson smiled as she revealed to me that she had chosen it herself the previous day. This fresh arugula had a very wonderful kick to it, and I love arugula for its peppery flavor.
With my arugula, I was sure what I wanted to create first: pasta salad. It’s a dish I got from my friend Whitney, and after I tried it, it quickly became one of my faves. The ingredients are so tasty and the preparation is so simple that it tastes truly gourmet.
It’s great for picnics, as my friend Jordan discovered, and I believe we both concur that it tastes well whether warm or cold as a side dish or as the main course. Make a large quantity for a potluck or simply combine everything for a quick lunch at home. Even better, it keeps nicely for a few days in the fridge!
Also read: Strawberry Spinach Salad with Sweet and Spicy Walnuts
- 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
- 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.
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!