So I’m winding down my “5 meals, 1 bag” week and one of the last recipes on the Everyday Food recipe rotation was the Pasta Salad with Goat Cheese and Arugula. It was simple to put together and had pretty good flavor but it was kind of just OK to me. I’m not a big fan of all mushy textures and with cooked pasta, goat cheese and white beans all in one, the red onion and arugula just didn’t provide enough crunch for me. What I did like was the simple dressing of olive oil, red wine vinegar and Dijon mustard and the goat cheese melted to coat the cooked pasta quite nicely. Maybe some fresh pine nuts or crispy pancetta (which I realize this is the week’s vegetarian dish but hey) might have helped?
Last up is Grilled Steaks with Tomatoes and Scallions, let’s see how it goes!