Chèvre & Arugula Pasta Salad

Chèvre & Arugula Pasta Salad

In Cheese, Cooking, Lunch, Pasta, Salad, Sides, Stovetop, Sugar-Free, Vegetarian by Mandi Flake2 Comments

Recently I have become obsessed with the cookbook The Kinfolk Table : Recipes for Small Gatherings… What a great read as well as great recipes! I’ve renewed it at the library as many times as I could, and then freaked out when I couldn’t find it to return… Turns out it had made its way into my cookbook cabinet with all the cookbooks I actually own. Guess this one is actually worth the purchase, as I’ve already begun to think of it as a part of my kitchen. I wanted to share with you one of my take on a favorites from that book: Chèvre & Arugula Pasta Salad.

Chèvre & Arugula Pasta Salad

This tasty, mayo-free pasta salad is perfect for warm weather and pairs well with a flavorful meat, like pork tenderloin, or even just a simple sandwich. Every time I’ve made this recipe so far, I’ve doubled the version in the cookbook and substituted ingredients for what I’ve had on hand, even cutting the goat cheese in half to save A TON of money, so check out my version of this recipe below for my take on it. If you’d like another option of pasta salad sans mayo, see my pasta salad with vinaigrette.

Chèvre & Arugula Pasta Salad

Well, as you may have noticed, school is back in session and the cold weather, while seemingly distant at the moment (is it me or has September been hotter so far than the whole summer this year?), is right around the corner, so I wanted to share with you my favorite picture I took this year that I’ll hang onto while I’m freezing my toes off in mid-January. So here it is for you too, just in case you need reminders that the flowers will return and you will be warm again someday.

Black Eyed Susan

Chèvre & Arugula Pasta Salad

Yields 4

Easy, summery pasta salad that can round out any meal, as it's chock full of greens and pasta!

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  • 1 cup roughly chopped walnuts
  • 2/3 cup olive oil
  • 4 large garlic cloves, sliced thinly (I'd suggest using a mandoline slicer)
  • 16 ounces (or roughly 4 handfuls) of gemelli pasta
  • 8 ounces arugula (I used baby arugula)
  • 4 ounces chèvre (goat cheese)
  • salt
  • pepper


  1. Begin to cook the pasta according to the instructions on the package.
  2. In a large skillet, heat the walnuts over medium heat until fragrant and golden (just a few minutes), then set aside.
  3. In the same skillet, add the olive oil and garlic and cook for approximately 2 minutes on medium until the garlic is fragrant and just beginning to brown.
  4. Allow the garlic to drain off the oil on a paper towel, and don't discard your garlicky oil!
  5. Use the oil in the same pan to cook the arugula over low heat until the arugula is completely wilted. Remove the skillet from the heat to cool until your pasta is done.
  6. Once the pasta is done, reserve roughly 1/2 cup of the pasta water, and drain the rest. Combine the arugula and the pasta in a large bowl, mix in the garlic and walnuts.
  7. In a small bowl mix combine the chèvre with 2 tablespoons of the pasta water with the back of a spoon. Add more pasta water if you 'd like it to be more saucy, and then mix into the pasta.
  8. Finish by adding salt and pepper to taste, and then serve!


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