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Goat Cheese Pasta Salad with Arugula, Sun-Dried Tomatoes, and Pistachios Recipe

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4.2 from 9 reviews

A refreshing and tangy Goat Cheese Pasta Salad featuring fusilli tossed in a creamy lemony goat cheese dressing, enhanced with garlic, sundried tomatoes, pistachios, fresh basil, and peppery arugula. Perfect for make-ahead meals and gatherings, this salad balances bright citrus notes with rich cheese and crunchy nuts.

  • Total Time: 1 hour 38 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces dried fusilli or other short pasta

Dressing and Salad

  • 3/4 log goat cheese (3 ounces), 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), zest reserved
  • 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
  • 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
  • Remaining 1/4 log goat cheese (1 ounce), for crumbling over salad

Instructions

  1. Cook Pasta: Bring a medium pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Just before draining, reserve 1/4 cup of the pasta cooking water.
  2. Make Dressing: In a large bowl, crumble 3/4 of the goat cheese. Add the finely grated garlic, olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, lemon zest, honey, kosher salt, and black pepper. Whisk all ingredients together thoroughly until the dressing is well combined.
  3. Emulsify Dressing with Pasta Water: Slowly whisk in the reserved pasta cooking water into the goat cheese dressing until it becomes creamy and emulsified. The consistency might be a bit thin initially, which is expected. Set aside about half of this dressing in a small bowl and refrigerate for later use.
  4. Toss Pasta with Dressing: Drain the cooked pasta and immediately add it to the remaining dressing in the large bowl. Toss thoroughly to ensure all pasta is coated well with the dressing. Cover and refrigerate the dressed pasta for at least 1 hour or up to 3 days. Keep the reserved goat cheese refrigerated for serving.
  5. Add Salad Ingredients and Serve: Just before serving, fold in the baby arugula, thinly sliced sundried tomatoes, chopped pistachios, fresh basil, and the reserved dressing to the pasta. Toss gently to combine. Finally, crumble the remaining 1/4 log of goat cheese on top as a finishing touch, and serve chilled or at room temperature.

Notes

  • Reserve pasta cooking water is key for creating a creamy, emulsified dressing without adding extra fat.
  • Refrigerating the pasta salad for at least 1 hour allows flavors to meld beautifully.
  • Use good quality goat cheese for best flavor and texture.
  • This pasta salad can be made up to 3 days in advance, making it excellent for meal prep or entertaining.
  • For a nuttier flavor, lightly toast the chopped pistachios before adding to the salad.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/goat-cheese-pasta-salad-with-arugula-sun-dried-tomatoes-and-pistachios-recipe/