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This vibrant pasta salad brings together the sweetness of ripe figs, the tang of creamy goat cheese, the subtle crunch of pepitas, and the bold freshness of arugula all tied together with a silky balsamic glaze. It is the kind of dish you throw together for a quick weeknight meal yet feel proud to serve to friends when you want something a step above the everyday. Whether enjoyed in warm weather out on the patio or at a cozy autumn table, this is a recipe that turns simple ingredients into something memorable.
I discovered this salad on a whim using figs from the farmers market and it immediately became a signature family favorite for both picnics and dinner parties.
Ingredients
- Orecchiette or farfalle pasta: Choose a sturdy shape that catches the dressing and holds up to hearty add ins. Look for bronze die cut pasta for best texture.
- Fresh arugula: Select baby arugula for its tender bite and peppery flavor. Older leaves can be a bit tough or bitter.
- Figs: Either use fresh figs for their juicy sweetness or dried figs if out of season. Ripe figs should be slightly soft with a plump appearance.
- Goat cheese: Adds rich creaminess and a tangy note. Choose a good quality chèvre for best melt in your mouth texture.
- Pepitas or sliced almonds: Toasted briefly to bring out their nuttiness. Pepitas are great for nut allergy concerns but always check the label for safety.
- Extra virgin olive oil: A fruity robust oil adds body and flavor to the dressing.
- Honey: Brings a touch of balancing sweetness to the acidic glaze and peppery greens.
- Balsamic glaze: Provides luscious tartness that elevates all the ingredients. Choose a thick syrupy glaze for best results.
- Sea salt and freshly ground black pepper: Draws out flavor and gives a little kick. Always use freshly cracked pepper for a livelier note.
Step by Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil then add the pasta and cook until just al dente. Use plenty of water to avoid sticking. Stir occasionally. Drain and immediately rinse under cold water to stop the cooking and keep noodles from clumping. Set aside to cool.
- Toast the Pepitas or Almonds:
- Place pepitas or sliced almonds in a dry skillet over medium heat. Stir constantly for two to three minutes until fragrant and just golden brown. Remove to a plate and let cool completely for maximum crunch.
- Make the Dressing:
- In a small bowl whisk the olive oil with the honey balsamic glaze sea salt and black pepper. Whisk vigorously until the dressing looks creamy and thick. A proper emulsion coats every bite evenly.
- Assemble the Salad:
- In a large salad bowl add the cooled pasta then sprinkle over the arugula quartered figs and half the crumbled goat cheese. Pour on the dressing. Toss everything gently so you do not break up the cheese or figs.
- Finish and Serve:
- Top salad with the toasted pepitas or almonds and scatter over the rest of the goat cheese. Drizzle extra balsamic glaze in a zigzag pattern right before serving. This makes the flavors pop. Chill for up to one hour if you prefer the salad a bit colder.
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My favorite part of this salad is how the creamy goat cheese melts slightly on the warm pasta binding everything together. When I made this for my parents they insisted it become our new family picnic dish.
Storage Tips
Keep leftover salad tightly covered in the fridge for up to two days, though the arugula is best on the first day. If storing ahead, reserve the dressing and add just before serving. This keeps the greens vibrant and crisp.
Ingredient Substitutions
Swap out arugula for baby spinach or even a hearty mixed green. Dried cherries or cranberries work well in place of figs when out of season. Use feta cheese if goat cheese is not your favorite. For gluten free needs pick a trusted gluten free pasta variety.
Serving Suggestions
Serve this salad as a main dish with crusty bread on the side or as a starter for a more elaborate dinner. It is perfect for brunches, potlucks, or alongside a simple soup. A crisp white wine like Sauvignon Blanc makes a beautiful pairing, or try a chilled light red.
Cultural and Seasonal Context
This salad is rooted in the tradition of using seasonal produce like figs and fresh greens, which is common in Mediterranean and European cooking. The balsamic glaze is an Italian touch that ties these flavors together. The dish celebrates the best of summer and fall harvests in a modern way.
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Common Questions
- → Can I use dried figs instead of fresh?
Yes, dried figs work well; simply slice them thinly to ensure they blend into the salad for bursts of sweetness.
- → What type of pasta is best?
Orecchiette or farfalle are ideal, but feel free to use any short pasta that holds dressing well and stays firm after cooking.
- → How can I make this gluten-free?
Simply substitute your favorite gluten-free pasta. Follow package instructions to maintain the right texture in the salad.
- → What nuts can I use instead of pepitas?
Sliced almonds are a great alternative. Toast them lightly for a delicate crunch, or use walnuts for a deeper flavor.
- → Is this dish best served warm or cold?
This salad is typically served chilled or at room temperature, bringing out the flavors of the cheese and figs.