Here’s some good news: While today’s pasta salad tastes super rich, it’s actually healthy! The secret lies in the sauce — I use goat cheese, which adds tangy flavor but doesn’t fatten up the dish. Trust me, you won’t miss heavy cream one bit.
Sarah’s Tip of the Day:
To get started, add half a sliced red onion, Dijon mustard, olive oil, red wine vinegar, salt, and pepper to a bowl before mixing in your cooked pasta and a can of cannellini beans. Next, add goat cheese and arugula, and toss everything to coat. Spoon into bowls and serve. This meal is a big-time crowd-pleaser — make it for your next party!
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Nutritional Info: per serv (makes 4): 560 cal; 17 g fat; 21 g protein; 82 g carb; 8 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Pasta Salad with Goat Cheese and Arugula – Everyday Food with Sarah Carey
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