Artichoke, Arugula and Goat Cheese Pasta Salad Recipe

Prep Time Cook Time Serves
10m 10m 4-6 as a side

This recipe makes use of one of my favorite pantry ingredients – artichoke hearts packed in olive oil. Bad quality ones are terrible. Good quality hearts are delicious (and often eaten on their own in my house!) So, go for the good artichokes, add in some fresh arugula and a scattering of crumbled goat cheese, toss with pasta and, voilà, you have a delicious salad you won’t be able to stop eating. At least I can’t.


  • 9 ounces small dried pasta shape (such as fregola or orzo)
  • 1 jar good quality artichoke hearts in olive oil
  • couple handfuls of fresh, washed arugula
  • 5 ounces fresh goat cheese for crumbling
  • zest of one lemon
  • salt and pepper to taste


Cook the pasta according to package directions until al dente. Drain and transfer to a large bowl to cool.

Drain the artichokes, keeping the oil. Coat the pasta with a touch of the olive oil so it does not stick together. Roughly chop the artichokes and add to the pasta. Toss in the arugula, lemon zest, salt, pepper and half of the goat cheese. Drizzle with some more of the reserved olive oil and stir to combine well. Top with the remaining goat cheese. I like to serve this at room temperature but it does keep in the fridge for a day or two.


Check out my video on how to make this recipe here!

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