Goat Cheese Pasta Salad
This creamy goat cheese pasta salad is simple to put together and will become a family favorite! Customize with any vegetables you like.
Ingredients
- ½ bunch asparagus ends trimmed and discarded, cut crosswise into 1-inch pieces
- 8 ounces dried fusilli or other short pasta
- 1 log goat cheese, crumbled, divided 4 ounces
- Juice of 1 lemon
- ¼ cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon zest
- ½ teaspoon kosher salt plus additional for cooking water
- 1 cup grape tomatoes halved
Instructions
- Heat medium pot of salted water to boiling over high heat. Fill medium bowl with ice water. Add asparagus to boiling water and cook 1 minute, stirring frequently. Drain asparagus and immediately transfer to ice water. Let asparagus fully cool in ice water, then transfer asparagus to small bowl and refrigerate.
- Refill medium pot with salted water. Add pasta and cook according to package instructions.
- Meanwhile, place 3 ounces goat cheese, lemon juice, oil, mustard, lemon zest and salt in large bowl and whisk until well combined.
- At end of pasta cooking time, transfer 1/4 cup pasta cooking water to bowl with goat cheese mixture and whisk until smooth. Transfer half of dressing (about 1/2 cup) to small bowl and refrigerate.
- Drain pasta and transfer to bowl with remaining dressing; toss until well combined. Refrigerate one hour or up to 3 days.
- Just before serving, remove pasta from refrigerator and stir in tomatoes, asparagus, remaining 1 ounce goat cheese, and reserved dressing. Serve immediately.
Notes
- While the pasta is still warm, toss it with just the remaining half of the dressing. Then, just before serving alongside a nice flat iron steak on grill, add the reserved half and toss again.
- Why do this? Because warm pasta immediately soaks up whatever dressing it is tossed with, not leaving much moisture behind in the finished dish.
Serving: 1.5cups, Calories: 350kcal, Carbohydrates: 46g, Protein: 9g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 0.1mg, Sodium: 326mg, Potassium: 333mg, Fiber: 4g, Sugar: 4g, Vitamin A: 740IU, Vitamin C: 9mg, Calcium: 32mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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