This pasta salad combines 12 oz of short pasta with cubed Brie, halved red grapes, baby arugula, toasted walnuts, and a lemonโwhite wine vinaigrette. Itโs substantial enough to serve as a main course for six, and it comes together in under 40 minutes. The Brie softens against the warm pasta and coats it lightly โ no heavy sauce required.
Smart swaps
- Brie: Keep it well-chilled before cutting โ warm Brie smears instead of cubing cleanly. Camembert works as a direct substitute. If Brie isnโt available, a mild goat cheese holds its shape better but wonโt give you the same silky coating effect.
- Walnuts: Pecans toast at the same temperature and time. Avoid pre-toasted packaged nuts here โ they can turn bitter in the oven.
- Red grapes: Green grapes work fine and add a sharper contrast. Halved fresh cherries (pitted) are a good seasonal swap in summer.
- Baby arugula: Watercress is the closest match for peppery bite. Spinach is milder and wonโt wilt as fast, which matters if youโre packing this for lunch.
- White wine vinegar: Champagne vinegar is a seamless swap. Red wine vinegar is sharper โ reduce it by about a teaspoon if thatโs what you have.
The short version of why this works
Two things make this salad hold together as a meal rather than a side. First, the pasta is rinsed only until just warm โ not cold โ before the dressing goes on. That residual warmth lets the Brie begin to soften and cling to the pasta surface, so every piece gets coated rather than sitting in a puddle of cheese. Second, the dressing is built around Dijon mustard, which acts as an emulsifier: it keeps the olive oil and vinegar from separating and helps the vinaigrette actually stick to the pasta and greens instead of pooling at the bottom of the bowl. Those two steps โ warm pasta, emulsified dressing โ are what separate a salad that eats like a meal from one that feels like a side dish that got lost.
Mistakes to avoid
- Adding arugula too early: Arugula wilts fast once it hits dressed pasta. Fold it in right before serving, not during assembly or storage.
- Skipping the shake after rinsing: Excess water on the pasta dilutes the dressing immediately. Shake the colander firmly and let it sit for a minute before combining.
- Cutting the Brie at room temperature: Soft Brie tears and clumps. Cube it straight from the fridge, then let it warm up in the salad rather than on the cutting board.
- Under-seasoning the dressing: Pasta absorbs salt. Taste the dressing on its own before adding it โ it should taste slightly too sharp and salty by itself, which is correct once it hits the pasta and cheese.
- Adding walnuts while the pasta is still warm: Theyโll steam and lose their crunch. Wait until the pasta has cooled to at least room temperature before folding them in.
Keeping leftovers crisp
Store the dressed pasta, grapes, Brie, and chives together in an airtight container in the fridge for up to two days โ the pasta and cheese hold up well. Keep the arugula and walnuts completely separate; dress it at the table, because a pre-dressed salad goes limp fast. When youโre ready to serve leftovers, pull the pasta from the fridge about 15 minutes before eating so the Brie can soften again โ cold Brie turns waxy and the coating effect disappears. Add a small splash of olive oil and a squeeze of lemon to refresh the dressing if the pasta has absorbed most of it overnight. Stir in fresh arugula and the reserved walnuts just before serving.
Brie, Grape & Arugula Pasta Salad
Equipment
- Large pot
- Rimmed baking sheet
- Colander
- Large mixing bowl
- Small bowl or measuring cup (for dressing)
- Whisk
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Microplane or fine grater
- Tongs or silicone spatula
Ingredients
For the nuts and pasta
- 0.5 cup raw walnuts roughly chopped
- 1 tbsp kosher salt for pasta water
- 12 oz short pasta (farfalle or orecchiette) dry
For the dressing
- 0.33 cup extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 clove garlic finely grated
- 0.75 tsp kosher salt for dressing
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes optional
For the salad & assembly
- 2 cup seedless red grapes halved lengthwise
- 5 oz baby arugula loosely packed
- 8 oz Brie cheese rind on, well-chilled, cut into 1/2-inch cubes
- 2 tbsp fresh chives finely snipped
- 1 tsp lemon zest optional, for garnish
Instructions
- Toast the walnuts: Preheat the oven to 350ยฐF / 175ยฐC. Spread the walnuts on a rimmed baking sheet and toast for 7โ8 minutes, until fragrant and lightly darkened at the edges. Cool completely on the pan to keep them crisp.
- Cook the pasta: Bring 4 quarts of water to a boil in a large pot. Stir in 1 tbsp kosher salt, then add the pasta and cook until al dente, about 10 minutes (check package). Drain in a colander and rinse briefly under cool water until just warm, then shake dry thoroughly so the dressing clings.
- Whisk the dressing: In a small bowl or measuring cup, combine olive oil, white wine vinegar, lemon juice, Dijon, honey, garlic, kosher salt, black pepper, and red pepper flakes (if using). Whisk until fully emulsified and glossy, 30โ60 seconds.
- Prep the salad elements: While the pasta drains, halve the grapes, cube the well-chilled Brie (chilling helps clean cuts and prevents smearing), snip the chives, and break the toasted walnuts into bite-size pieces if needed.
- Build the base: In a large mixing bowl, add the drained pasta, grapes, and arugula. Drizzle over about half of the dressing and toss to coat, using tongs to lift and turn until the arugula glistens and the pasta is evenly seasoned.
- Fold in the Brie: Add the Brie and half of the walnuts. Gently fold with a silicone spatula, taking care not to mash the cheeseโaim for soft edges that lightly coat the pasta. Add more dressing as needed for a silky sheen.
- Season and finish: Taste and adjust with a pinch more salt or pepper if needed. Sprinkle with the remaining walnuts, the chives, and the lemon zest.
- Rest and serve: Let the salad rest for 5 minutes to relax the arugula and marry flavors, then serve at cool room temperature. If making ahead, hold the arugula and Brie until just before serving for best texture.
Notes
Chefโs Tips
- Brie temperature: Chill the Brie for 20โ30 minutes before cubing so it cuts cleanly; room-temp Brie will smear.
- Pasta shape: Choose shapes with nooks (farfalle, orecchiette, fusilli) to catch dressing and soft cheese.
- Salt smartly: Rinsing the pasta keeps it from absorbing too much saltโseason the dressing well so the salad tastes lively.
- Nut swap: Pecans or pistachios toast beautifully at 350ยฐF / 175ยฐC for 6โ8 minutes.
- Make-ahead: Toss pasta, grapes, and half the dressing up to 1 day ahead. Add arugula, Brie, nuts, and remaining dressing just before serving.
- Optional add-ins: Crisp prosciutto shards or shaved fennel play nicely with the sweet-grape/peppery-arugula balance.
Nutrition
Your questions, answered
Can I make this pasta salad ahead of time for a party?
Yes โ make the pasta, dressing, and toppings up to a day ahead, but store the arugula and walnuts separately and combine everything within 30 minutes of serving. The dressed pasta actually improves slightly after a few hours in the fridge as the flavors settle, but the greens and nuts need to stay dry and separate until the last minute.
Do I leave the rind on the Brie or remove it?
Leave it on โ the recipe specifies rind-on Brie, and the rind holds the cubes together so they donโt dissolve completely into the pasta. Itโs fully edible and adds a faint earthy note that balances the sweetness of the grapes.
My dressing separated by the time I was ready to dress the salad. What do I do?
Just whisk it again for 20โ30 seconds โ oil and vinegar always separate on standing, and thatโs normal. If it still wonโt come together, add a tiny extra pinch of Dijon and whisk vigorously; the mustard is what holds the emulsion.
Can I use a different pasta shape?
Farfalle and orecchiette are called out because their ridges and cups trap the dressing and small bits of Brie. A smooth shape like penne rigate works too, but avoid long pasta like spaghetti โ it doesnโt distribute the cheese and grapes evenly and is awkward to serve from a salad bowl.
Is this salad filling enough to serve as a main course, or do I need something alongside it?
At 557 calories per serving with pasta, cheese, walnuts, and olive oil, itโs a complete meal for most people. If youโre serving it to very hungry guests or want to stretch it further, a loaf of crusty bread on the side is all it needs.