Pasta Salad With Goat Cheese And Arugula

• coarse salt
• 3/4 pound gemelli pasta
• 15 ounces cannellini beans rinsed and drained
• 3/4 cup fresh goat cheese crumbled, 3 ounces
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons dijon mustard
• 1 bunch arugula 8 ounces, torn
• 1/2 red onion small, thinly sliced

1. 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.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

salt, pasta, beans, fresh goat cheese, olive oil, red wine vinegar, mustard, arugula, red onion

Taken from www.yummly.com/recipe/Pasta-Salad-with-Goat-Cheese-and-Arugula-1196038 (may not work)