Sun-Dried Tomato, White Bean, and Goat Cheese Pasta Salad
Ingredients
Basil Vinaigrette
-
½
cup
extra virgin olive oil
-
1
cup
fresh basil
-
2
sprigs
fresh chives
-
2
sprigs
fresh dill
-
2
tablespoons
lemon juice
-
1
tablespoon
red wine vinegar
-
1
clove
garlic
-
½
teaspoon
crushed red pepper flakes
-
to taste
kosher salt
Salad
-
1
pound
short cut pasta
-
1
bunch
asparagus, cut into 1 inch pieces
-
4-6
ounces
soft goat cheese, crumbled
-
1
jar (8 ounces)
oil packed sun-dried tomatoes, chopped
-
1
can (14 ounces)
white beans, drained
-
1
avocado, sliced
Instructions
- Make the vinaigrette by blending olive oil, basil, chives, dill, lemon juice, vinegar, garlic, salt, and red pepper flakes until smooth.
- Bring salted water to a boil and cook the pasta to al dente, adding asparagus in the last 2-3 minutes of cooking.
- Drain the pasta and asparagus, then combine them in a serving bowl with goat cheese and vinaigrette, mixing until well coated.
- Add sun-dried tomatoes and white beans, tossing to combine, and top with sliced avocado before serving.
Nutrition Facts (estimated)
Servings
8
Calories
441
Total fat
20g
Total carbohydrates
50g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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