Recipe type: Cooking for a Crowd, Cooking for One or Two, Worknight Dinners
Prep time:
Total time:
Serves: 4-6
Ingredients
Coarse salt and ground pepper
¾ pound gemelli or other short pasta
1 can (15 ounces) cannellini beans, rinsed and drained
¾ cup crumbled fresh goat cheese or feta (3 ounces)
3 tablespoons olive oil
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 bunch arugula (8 ounces), torn
½ small red onion, thinly sliced
Instructions
In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and cheese.
Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.
Recipe by In Good Taste at http://ingoodtaste.kitchen/white-bean-and-arugula-pasta-salad/