Description

A vibrant and fresh pasta salad combining the sweetness of figs, creaminess of goat cheese, and the peppery bite of arugula. Tossed with a simple homemade dressing and topped with toasted pepitas or almonds, it’s perfect for gatherings or a light lunch.

Ingredients

250 g orecchiette or farfalle pasta

Salt, for boiling water

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

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

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Instructions

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 for 2–3 minutes until fragrant. Set aside to cool.
Whisk together the olive oil, honey, balsamic glaze, sea salt, and black pepper in a small bowl until emulsified.
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.
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 immediately or chill for up to 1 hour before serving.

Notes

For a gluten-free option, swap regular pasta with gluten-free pasta.

Try using fresh pears, apples, or dried cranberries in place of figs for a seasonal twist.

If you’re not a fan of arugula, substitute with spinach or mixed greens.

To make this dish vegan, swap goat cheese for a vegan cheese alternative and honey for maple syrup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling, Tossing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 450mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 10g
Cholesterol: 15mg