Why You’ll Love This Recipe

This pasta salad is a refreshing blend of flavors and textures. The creamy goat cheese contrasts perfectly with the sweetness of figs and the freshness of arugula. The crunch of toasted pepitas or almonds adds a delightful contrast to the smooth dressing, while the balsamic glaze provides a tangy finishing touch. This dish is light yet satisfying and can be served warm, chilled, or at room temperature. Whether you’re hosting a summer dinner or need a simple weeknight meal, this pasta salad is sure to impress.

Ingredients

For the Pasta:

250 g orecchiette or farfalle pasta
Salt, for boiling water

For the Salad:

100 g baby arugula
6–8 fresh figs, quartered, or 8 dried figs, sliced
100 g goat cheese, crumbled
40 g pepitas (pumpkin seeds) or sliced almonds, toasted

For the Dressing:

3 tbsp extra-virgin olive oil
1 tbsp honey
1 tbsp balsamic glaze, plus extra for drizzling
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fig Goat Cheese Arugula Pasta

Directions

Cook the Pasta: Boil the pasta in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to cool.
Toast the Pepitas or Almonds: In a small skillet over medium heat, toast the pepitas (or almonds) for 2–3 minutes until fragrant. Set them aside to cool.
Make the Dressing: In a small bowl, whisk together the olive oil, honey, balsamic glaze, sea salt, and black pepper until emulsified.
Assemble the Salad: In a large salad bowl, combine the cooled pasta, arugula, figs, and half of the crumbled goat cheese. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
Finish the Dish: Sprinkle the toasted pepitas (or almonds) and the remaining goat cheese over the top of the salad. Drizzle with additional balsamic glaze just before serving.
Serve: This dish can be served immediately or chilled for up to 1 hour before serving.

Servings and Timing

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

Variations

Spinach or Mixed Greens: If you’re not a fan of arugula, substitute it with fresh spinach or mixed greens.
Gluten-Free Option: For a gluten-free version, simply swap regular pasta with gluten-free pasta.
Nuts: If you prefer, you can substitute the pepitas with walnuts or pine nuts for a different crunch.
Fruit Variation: Instead of figs, you can use fresh pears, apples, or dried cranberries for a seasonal twist.

Storage/Reheating

Storage: This pasta salad can be stored in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but the flavors will continue to meld as it sits.
Reheating: If you prefer to serve it warm, simply toss the salad in a pan on low heat for a few minutes, though it’s just as delicious when served chilled.

FAQs

Can I make this recipe ahead of time?

Yes, you can make the pasta salad ahead of time. It can be refrigerated for up to 1 hour before serving. Just be sure to add the balsamic glaze and extra goat cheese right before serving for the best presentation.

What other pasta shapes work for this recipe?

While orecchiette and farfalle are great choices, any short pasta shape like penne, fusilli, or rotini would work well too. Just make sure to cook the pasta al dente.

Can I use dried figs instead of fresh ones?

Yes, dried figs can be used in place of fresh figs. Simply slice them and add them to the salad. They will provide a sweeter, more concentrated flavor.

Can I use a different cheese?

If goat cheese isn’t your thing, you can substitute with feta, ricotta, or even a shaved Parmesan for a different taste and texture.

Is this salad suitable for vegans?

To make this dish vegan, swap the goat cheese for a vegan cheese alternative and use maple syrup instead of honey in the dressing.

Can I use a different nut or seed?

Absolutely! If you don’t have pepitas or almonds, you can use walnuts, pine nuts, or sunflower seeds. Toast them for added flavor.

What type of balsamic glaze should I use?

You can either use store-bought balsamic glaze or make your own by reducing balsamic vinegar with a little sugar until thickened.

How can I make this dish spicier?

Add a little red pepper flake or a drizzle of hot honey to the dressing to give the salad a spicy kick.

How do I keep the pasta from sticking together?

After draining the pasta, rinse it under cold water to stop the cooking process and prevent it from sticking together.

Can I add protein to this dish?

Yes, grilled chicken, shrimp, or even chickpeas would be great additions to this salad if you want to turn it into a more substantial meal.

Conclusion

Fig Goat Cheese Arugula Pasta is a delightful and fresh dish that’s perfect for any occasion. Whether you’re hosting a gathering or preparing a quick weeknight meal, this vibrant pasta salad is sure to impress. With its combination of sweet figs, creamy goat cheese, and a tangy balsamic glaze, it’s a dish that’s as visually appealing as it is delicious. Give it a try and enjoy the bright flavors of this simple yet elegant recipe!