Pistachio and Cranberry Goat Cheese Cavatappi with Arugula

Pistachio and Cranberry Goat Cheese Cavatappi with Arugula

Tender pasta tossed with tangy goat cheese, crunchy pistachios, and sweet dried cranberries.

Total 27 min Makes 4 servings Calories 480/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

This cold-weather pasta salad pairs creamy goat cheese with the crunch of toasted pistachios and the chewy sweetness of dried cranberries, all tossed with peppery arugula. A light lemon vinaigrette ties the flavors together without weighing down the dish, making it suitable as a side for roasted meats or a light lunch on its own.

Ingredients

  • 12 ounces cavatappi pasta
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 4 ounces goat cheese, crumbled
  • 1/2 cup pistachios, shelled and toasted
  • 1/2 cup dried cranberries
  • 3 cups baby arugula
  • 2 tablespoons red onion, thinly sliced

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the cavatappi until al dente, about 11 minutes.

  2. While the pasta cooks, toast the pistachios in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant, about 3 minutes. Set aside to cool.

  3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.

  4. Drain the cooked pasta and rinse briefly under cool water to stop the cooking, then transfer to a large bowl.

  5. Toss the warm pasta with the vinaigrette until evenly coated.

  6. Add the goat cheese, toasted pistachios, dried cranberries, and red onion to the pasta and toss gently to combine.

  7. Fold in the arugula just before serving so it wilts slightly but retains some structure.

  8. Serve immediately at room temperature, or chill for 20 minutes for a cold pasta salad.

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    Pistachio and Cranberry Goat Cheese Cavatappi with Arugula

    This cold-weather pasta salad pairs creamy goat cheese with the crunch of toasted pistachios and the chewy sweetness of dried cranberries, all tossed with peppery arugula. A light lemon vinaigrette ties the flavors together without weighing down the dish, making it suitable as a side for roasted meats or a light lunch on its own.

    27 min 4 servings 480 cal

    Ingredients

    • 12 ounces cavatappi pasta
    • 3 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon honey
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 4 ounces goat cheese, crumbled
    • 1/2 cup pistachios, shelled and toasted
    • 1/2 cup dried cranberries
    • 3 cups baby arugula
    • 2 tablespoons red onion, thinly sliced

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and cook the cavatappi until al dente, about 11 minutes.

    2. 2

      While the pasta cooks, toast the pistachios in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant, about 3 minutes. Set aside to cool.

    3. 3

      In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.

    4. 4

      Drain the cooked pasta and rinse briefly under cool water to stop the cooking, then transfer to a large bowl.

    5. 5

      Toss the warm pasta with the vinaigrette until evenly coated.

    6. 6

      Add the goat cheese, toasted pistachios, dried cranberries, and red onion to the pasta and toss gently to combine.

    7. 7

      Fold in the arugula just before serving so it wilts slightly but retains some structure.

    8. 8

      Serve immediately at room temperature, or chill for 20 minutes for a cold pasta salad.