Ingredients
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1/2 (16 oz) box fusilli pasta
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1/2 cup red wine vinaigrette
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1 (6 oz) jar marinated artichokes
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1 pint grape tomatoes
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1 (4 oz) log goat cheese
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3 cups arugula
Steps
1
Cook the pasta according to package directions. Drain and add to a large bowl, along with vinaigrette. Toss until well coated. Let cool completely.
2
Meanwhile, drain and rinse the artichokes, then finely chop. Halve the grape tomatoes and crumble the goat cheese. To pasta, add grape tomatoes and artichokes. Toss to combine. Season with salt and pepper.
3
Divide the arugula among 4 plastic containers. Top with pasta mixture, then goat cheese and black pepper. Cover and refrigerate up to 2 days.
Tips
For a kid-friendlier version, swap out the artichokes, goat cheese, arugula, and red wine vinaigrette for ¾ cup sweet corn kernels, 4 oz chopped deli turkey, 4 oz cubed fresh mozzarella, and ½ cup ranch dressing.
