You know those meals you rely on when time is short and energy is lower than your phone battery at bedtime? For me, this Arugula Pasta Salad is it: bright, punchy, and actually makes me look like I have my life together, at least at the dinner table. It’s the kind of dish that practically yells “eat me!” with those emerald-green leaves and poppy little cherry tomatoes. And the best bit: it’s honestly easier to throw together than to get Ellie to brush her teeth without a fuss. The flavors just work. Arugula brings that proper peppery kick, goat cheese wraps everything in a creamy hug, then in swoop the sweet tomatoes and those salty Kalamata olives if you fancy—like all your mates showing up for a surprise garden picnic. It’s not the sort of meal fussy food bloggers wax poetic about: it’s louder, simpler, and just blimmin’ delicious. Minimal cooking, maximum bragging rights. Perfect for weekday chaos or those rare nights when you remember the wine’s actually chilling in the fridge.
I’m not here to out-chef anyone: I’m just sharing real food for real life. Whether you’re Team Picky Eater, Team Veggie-Hider, or somewhere in between, this one’s a true crowd-pleaser (unless someone objects to green things—then, send help).
To make the Arugula Pasta Salad, you will need the following ingredients:
Start by bringing a big pot of salted water to a boil on high heat. Once it's boiling, add in 8 ounces whole-grain fusilli pasta or rotini pasta and cook it until al dente, following the directions on the package. Before you drain the pasta, make sure to save about 1 cup of the water you cooked it in. Then, drain the pasta.
Transfer the pasta to a large serving bowl.
Crumble 4 ounces goat cheese on top of the pasta. Drizzle 2 tablespoons extra-virgin olive oil and 2 tablespoons lemon juice over it as well. Sprinkle on ½ teaspoon fine sea salt, ¼ teaspoon red pepper flakes, and a few twists of black pepper. Pour about ⅓ cup of the saved pasta water over everything and toss until it's all mixed together and well-coated.
Add the arugula, sliced cherry tomatoes, and sliced olives (if you’re using them) and gently toss again to combine. If it looks a little dry, you can add small amounts of the reserved pasta water and mix until it’s creamy. Taste it, and if you think it needs more flavor, you can add a bit more olive oil, lemon juice, or salt and black pepper to your liking.
Enjoy your pasta salad right away!
No need for anything posh or complicated for this one. Here’s what I use and what you probably already own:
If you want your salad to have a kick, ditch the red pepper flakes and drop in some fresh chopped chili or a drizzle of spicy chili oil. It’s an easy switch that’ll wake up your taste buds without scaring away the goat cheese fans.
This one’s for those days when you fancy a little holiday escape at dinner. Throw in some roasted red peppers and a few artichoke hearts. Maybe even toss in toasted pine nuts if you’ve got them hiding in the back of the cupboard. It’ll taste like sunshine and probably convince you to Google holiday deals before pudding.
I hope this Arugula Pasta Salad sneaks into your weeknight rotation like it did for my family. It’s quick, cheerful, and proof that a “thrown together” dinner can still beat anything you’d get from a packet. Happy cooking, and remember: you’re doing brilliantly!
This Arugula Pasta Salad offers a fresh twist on a classic dish, perfect for summer picnics and birthday parties. The peppery greens complement the pasta beautifully, creating a balance of flavors and textures that make each bite satisfying. This salad is not only easy to prepare but also versatile enough to adapt to your favorite ingredients, whether that's adding roasted vegetables or a zesty dressing.
Perfect for summer dinner! Thanks!
