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Goat Cheese and Arugula Pasta Salad

5 from 8 votes
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  • 8 ounces whole wheat fusilli pasta
  • 4 ounces goat cheese crumbled
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 6 ounces baby arugula
  • 1 pint cherry tomatoes thinly sliced
  • 1/2 cup pitted kalamata olives sliced


  • Bring a salted pot of water to a boil and cook the pasta until it’s al denta, according to the directions,. Before draining, reserve about 1 cup of the pasta water. Drain the pasta water and place it in a large serving bowl.
  • Sprinkle the goat cheese over the pasta, then drizzle in the olive oil and lemon juice. Sprinkle in the salt, red pepper and black pepper over top. Pour about 1/3 cup of the pasta water over top and toss until the pasta is super creamy.
  • Add the arugula, tomatoes and olives and toss to combine. If the pasta is too dry, drizzle in more of the pasta water and stir. You can also add in more olive oil if desired. Taste and season more if needed. Serve immediately.


You can store this salad in the fridge for a few days – a quick reheating in the microwave will make the goat cheese creamy again!

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