Pasta and noodles · 20 min
Pasta Salad with Peaches, White Beans, Radish, Arugula & Goat Cheese
- 20 min
- 2–6 servings
- 695 kcal / serving
A bright pasta salad with peppery arugula, creamy goat cheese, tangy lemon dressing, and sunny peaches. The mix stays satisfying and quick for weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 (15 oz) cancannellini (white kidney) beans
- ½ small pkgfresh basil
- ½ (4 oz) loggoat cheese
- ½lemon
- 2peaches
- 5 ozpenne pasta
- ½ bunchradish
- ½shallot
- lemons
- shallots
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small pkgfresh basil
- ½lemon
- 2peaches
- ½ bunchradish
- ½shallot
- lemons
- shallots
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 5 ozpenne pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| lemon | ½ | 1 | 1 ½ |
| peaches | 2 | 4 | 6 |
| penne pasta | 5 oz | 10 oz | 15 oz |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| shallot | ½ | 1 | 2 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the penne in salted boiling water until al dente, then drain and rinse with cold water to cool.
- Wash all fresh produce and pat dry as needed.
- Drain and rinse the cannellini beans; let them drain well.
- In a medium bowl, zest and juice the lemon, then whisk in olive oil, Dijon, honey, salt, and pepper to make the dressing.
- Thinly slice the shallot and add it to the dressing, stirring to combine.
- Stir the beans into the dressing.
- Trim and thinly slice the radishes and fold them into the bowl.
- Cut the peaches into medium dice and add them to the mixture.
- Strip basil leaves, roll, and slice into ribbons; add to the bowl.
- When the pasta is cooled, add it and the arugula to the bowl and toss to combine.
- Divide the salad onto plates or bowls, crumble goat cheese over the top, and serve.
Two tips
- Make ahead: cook the pasta and assemble the dressing up to a day in advance and refrigerate separately.
- Serving idea: brighten the dish with an extra squeeze of lemon at the table if you like more zing.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 28 g
- Carbs
- 105 g
- Fat
- 20 g
- Fiber
- 14 g
- Sodium
- 419 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.