Ingredients
Pasta
- 8 ounces dried fusilli or other short pasta
Dressing
- 3 ounces goat cheese (3/4 of a 4-ounce log), crumbled
- 1 small garlic clove, very finely grated (or 1/2 teaspoon garlic paste)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (from about 1 lemon; be sure to zest it first)
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon zest
- 1 teaspoon honey
- 1 teaspoon kosher salt (plus additional for cooking water)
- 1/4 teaspoon ground black pepper
Salad Add-ins and Garnish
- 1 cup lightly packed baby arugula
- 1/3 cup oil-packed sundried tomatoes, drained and thinly sliced
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons thinly sliced fresh basil
- 1 ounce goat cheese (remaining 1/4 of log), crumbled for topping
Instructions
- Cook Pasta: Bring a medium pot of salted water to a boil. Add 8 ounces of dried fusilli pasta and cook according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water for the dressing.
- Prepare Dressing: In a large bowl, crumble 3 ounces of goat cheese. Add grated garlic, 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon grated lemon zest, 1 teaspoon honey, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Whisk all ingredients until well combined.
- Emulsify Dressing: Pour the reserved 1/4 cup of warm pasta cooking water into the dressing and whisk vigorously until the mixture becomes creamy and emulsified. It will appear somewhat thin at this stage, which is normal. Set aside about half of this dressing in a small bowl and refrigerate for later use.
- Toss Pasta with Dressing: Drain the pasta thoroughly and immediately add it to the bowl with the remaining dressing. Toss well to coat evenly. Cover and refrigerate the pasta with dressing for at least 1 hour, and up to 3 days. Keep the reserved goat cheese log refrigerated as well.
- Assemble Salad Before Serving: Just before serving, add 1 cup baby arugula, 1/3 cup sliced sundried tomatoes, 1/4 cup chopped pistachios, 2 tablespoons sliced fresh basil, and the reserved dressing to the pasta. Toss gently to combine without bruising delicate greens. Crumble the remaining 1 ounce of goat cheese over the top and serve immediately for the best flavor and texture.
Notes
- For a nuttier flavor, toast the pistachios lightly before chopping.
- This salad can be made up to 3 days ahead; chill and stir gently before serving.
- Use gluten-free pasta to make this dish gluten-free.
- The reserved pasta water helps create a silky dressing texture by emulsifying the oil and acid components.
- Arugula adds a peppery punch, but spinach or mixed greens can be substituted if preferred.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
