Pasta Salad

Goat Cheese Pasta Salad

This Goat Cheese Pasta Salad is a delightful salad that is fresh and sweet with the perfect amount of saltness. It creates a quick, easy, and delicious pasta salad, perfect for a buffet or summer BBQ.

It is so delightful to cook in the summer. The farmer’s markets and my garden are bursting with fresh veggies and herbs to create delicious recipes. You don’t need to turn the oven on very much. The grill is smoking with delicious meats and salads are being tossed with all the freshness summertime can bring. 

When I decided to make this Goat Cheese Pasta Salad, I used an old family favorite and put my spin on the recipe. The most important item in the recipe is fresh tomatoes. The plum tomato is used and known for its chewy flesh and low water content, making it the perfect tomato for a pasta salad. 

With the theme of the salad heading down the Italian alley, comes the salty flavor of Kalamata olives along with prosciutto and then fresh basil. To help save time, buy the Kalamata olives pitted. Cut the prosciutto into thin strips.  

Basil is cut into thin strips that are called Chiffonade. It’s a french cooking term to place the basil leaves on top of each other and then roll them up and slice into thin strips. Chiffonade will preserve the oils in the basil as opposed to chopping with can release the oils onto your cutting board. 

They all compliment each other to make a delightful salad that is fresh and sweet with the perfect amount of saltness. 

The dressing has the bite with the two kinds of vinegar and the spice from the red pepper flakes. The real hero here is the goat cheese which becomes creamy when mixed all together to finish the salad. 

It creates a quick, easy, and delicious light and healthy entrée, but could also be used a side pasta salad, or on a buffet, serving eight to ten. Make this in summer when fresh local tomatoes are at their best. 

Goat Cheese Pasta Salad

This Goat Cheese Pasta Salad is a delightful salad that is fresh and sweet with the perfect amount of saltness. It creates a quick, easy, and delicious pasta salad, perfect for a buffet or summer BBQ.

Course Lunch, Salad
Keyword Goat Cheese, Pasta Salad

Ingredients

  • 8 Ounces Fusilli Pasta
  • 8 Tbsp Olive Oil
  • 4 Tbsp Sherry Wine Vinegar
  • 2 Tbsp Balsamic Vinegar
  • 2 tsp Fresh Lemon Juice
  • 1/4 tsp Dried Crushed Red Pepper
  • 1/4 tsp Salt
  • 4 Large Plum tomatoes Seeded and Chopped
  • 1 Cup Multi Color Cherry Tomatoes Cut in Half
  • 4 Green Onion Thinly Sliced
  • 18 Kalamata Olives Pitted
  • 4 Ounces Salami Chopped
  • 4 oz Rendered Prosciutto
  • 11 Ounces Soft Herb Goat Cheese Cut into chunks
  • 1/2 Cup Fresh Basil Packed leaves, cut into thin strips
  • Red Leaf Lettuce Leaves
  • Extra Fresh Basil

Instructions

  1. Step 1: Cook Pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain and rinse under cold water and drain well. Transfer to large bowl. Toss with 2 tablespoons of olive oil. Cover and refrigerate until cold, about 2 hours.

  2. Step 2: Combine both vinegars, lemon juice, crushed red pepper and salt in small bowl. Gradually whisk in remaining 6 tablespoons olive oil. Pour dressing over pasta. Add plum tomatoes and multi color cherry tomatoes, green onions, olives, salami and rendered prosciutto and toss to coat.

  3. Step 3: Add goat cheese and sliced basil to salad and toss to combine basil to salad and toss to combine. Season to toss with salt and pepper. Line patter with lettuce leaves. Place salad in center of leaves. Garnish with basil leaves and serve.

This salad can be made mostly ahead of time by completing Steps 1 and 2 and then the next day continue with Step 3.

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2 Comments

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