The flavors and textures in this Asparagus Goat Cheese Pasta Salad go so well together. After adding pasta and fresh basil, soft asparagus, creamy goat cheese, and crunchy pine nuts are mixed together. A simple olive oil and balsamic vinegar dressing is then added.
Ingredients: 8 oz pasta of your choice. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 4 oz goat cheese, crumbled. 1/4 cup toasted pine nuts. 1/4 cup chopped fresh basil. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Boil a large pot of water and blanch the asparagus for two to three minutes, until it is just barely tender. To stop the cooking, drain and rinse with cold water. Cooked pasta, blanched asparagus, crumbled goat cheese, toasted pine nuts, and chopped basil should all be put in a large bowl together. Add olive oil and balsamic vinegar on top. Add more oil until everything is well covered. Add pepper and salt to taste. Let it sit at room temperature or in the fridge.
Prep Time: 15 minutes
Cook Time: 10 minutes
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