Description
A fresh and creamy goat cheese pasta salad perfect for vegetarian meals.
Ingredients
Scale
- ½ bunch asparagus, ends trimmed and cut crosswise into 1-inch pieces (approximately 150g)
- 8 ounces dried fusilli or other short pasta (approximately 227g)
- 1 log goat cheese, crumbled, divided (4 ounces or approximately 113g)
- Juice of 1 lemon (approximately 2 tablespoons or 30ml)
- ¼ cup olive oil (approximately 60ml)
- 21/2 teaspoons Dijon mustard (approximately 10g)
- 11/2 teaspoon grated lemon zest (approximately 2g)
- ½1/2 teaspoon kosher salt plus additional for cooking water
- 1 cup grape tomatoes, halved (approximately 150g)
Instructions
- Cook Pasta & Drain: Start by cooking your pasta until it is just al dente. You will know it is ready when it is tender but still has a bit of bite. Drain it in a colander and rinse with cold water to stop the cooking. This step helps keep the pasta from clumping later, so do not skip it!
- Make Creamy Dressing: In a bowl, whisk together olive oil, lemon juice, Dijon mustard, lemon zest, and a pinch of kosher salt and pepper. The mixture should be smooth and fragrant, filling the air with a zesty aroma. If the dressing is not blending well, use warm pasta water to help it along.
- Toss with Vegetables: Mix in your chopped asparagus and halved grape tomatoes into the cooled pasta. You want everything to be well-coated and colorful. Adding vegetables at this stage ensures they blend nicely while keeping them fresh. Avoid letting them sit too long or they might lose their crunch!
- Add Goat Cheese & Dressing: Crumble half of the goat cheese over the pasta and pour in the creamy dressing, making sure to use the reserved portion. You are aiming for a lovely creamy coat that looks inviting. The extra dressing just before serving adds a final touch of flavor. Be careful not to overmix as the cheese can break down too much.
- Chill & Serve: Cover the pasta salad and let it chill in the fridge for at least one hour. It is worth the wait as the flavors meld beautifully. When you are ready to serve, give it a gentle toss to fluff it up. Before serving, incorporate any remaining fresh asparagus and tomato to keep everything crisp.
Notes
- Refrigerate for up to three days, and chill if left out on a buffet.
- If the pasta salad seems dry after chilling, add a bit more dressing before serving to ensure it is well-coated and flavorful.
- When the goat cheese does not blend smoothly in the dressing, whisk in warm pasta water for a creamier texture.
- For maintaining the crunch of fresh vegetables, add them just before serving.
- To boost flavors, reserve half of the dressing and toss in just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 4g
- Sodium: 429mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 13mg