Pasta salad is a summer staple, great for lunches and picnics. I usually use this as a way to clean out some leftovers in the fridge, and in this case, I had some goat cheese and arugula sitting around. I love to add arugula to pasta when it’s warm so that the arugula wilts a bit.
Pasta Salad with Tomatoes and Goat Cheese
1/2 package penne or other short pasta
3 ounces herbed goat cheese
1 cup arugula
1 cup basil leaves
1 tablespoon garlic
1 cup white wine
1 cup cherry tomatoes
2 tablespoons olive oil
Cook the penne according to package instructions in boiling, salted water but stop the cooking 1 minute early.
Meanwhile, saute the garlic in 1 tablespoon of the olive oil for 1 minute. Add the cherry tomatoes and saute for another 5 minutes. Add the wine and reduce. Add the pasta and a little pasta water and toss. Cook for the remaining minute and then off the heat, add the goat cheese, arugula, and basil leaves. Drizzle the remaining olive oil and remove to a bowl. You can sprinkle some parmesan over if you like. It can be eaten warm or at room temperature.