I spent a whole day last weekend in the kitchen. It was amazing. I was so happy experimenting with the food that I had in my fridge and pantry. Oh, the joys of cooking!
I make Paleo meals every other day, but I have been attracted to cooking dishes that feature in season ingredients are full of flavor and healthy in different ways. I’m not a vegetarian, nor do I think I will ever become one, but I made this pasta salad dish and immediately fell in love (even Bjorn enjoyed it). It features a lot of my favorite ingredients and is an easy option to pack for lunch the next day.
Goat Cheese and Arugula Pasta Salad
- 1 box (12 oz.) of whole wheat rotini pasta
- 1 can (15.5 oz) cannellini beans, drained and rinsed
- 4 oz. goat cheese
- 6 oz arugula
- 2 tablespoons olive oil
- Juice from 1 lemon
- Sea salt
- Black pepper
- Cook pasta as directed.
- Add pasta and remaining ingredients into a large mixing bowl. Mix well.
- Serve immediately. (Yes, it’s as easy as that!)