- 1 lemon, zested and juiced
- 3/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 Tbs dried dill
- 1 box (16 oz.) rotini pasta, prepared according to package directions
- 1 cup olives, pitted and sliced (we like kalamata)
- 4 ounces crumbled goat cheese
- 2 cups baby arugula, packed
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- In lidded jar, shake together lemon zest and juice, oil, mustard, & seasonings.
- In large mixing bowl, combine pasta, olives, goat cheese, arugula, salt and pepper. Drizzle vinaigrette over; toss until coated.
- Let sit 15 minutes before serving.
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