Another super tasty dish from Everyday Foods to brighten our cookout! I'm telling you all, if you don't subscribe to this magazine, you are missing out! It's our family's little monthly food bible! We can always find something in here for parties, dinners, snacks, etc.
From June 2009
course salt and ground pepper
3/4 pound gemelli pasta
1 can (15 oz) cannellini beans, rinsed & drained
3/4 cup crumbled goat cheese (3 oz)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 bunch (8 ounces) arugula
1/2 small red onion, thinly sliced
In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
Make dressing: In a bowl, whisk together oil, vinegar, mustard and salt and pepper. (To store, refrigerate pasta mixture and dressing seperately, up to one day.) To serve, toss pasta mix with dressing, arugula and onion.
The dressing was kind of off, so at Bec's we added some herbed olive oil which did the trick! You can play around with the dressing. We found we liked more olive oil than called for. Balsamic vinegar may have been nice too. I also added more cheese and beans. I think I really like beans in my pasta salad!