Goat Cheese Pasta Salad
This Goat Cheese Pasta Salad is a delightful combination of fusilli pasta, blanched asparagus, and creamy goat cheese, dressed in a tangy lemon and Dijon dressing.
Equipment
- Medium pot
- Ice water bowl
- Large Bowl
- Small bowl
Ingredients
- ½ bunch asparagus trimmed and discarded, cut crosswise into 1-inch pieces
- 8 ounces dried fusilli
- 4 ounces goat cheese crumbled, divided
- 1 lemon juice
- 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
- Start by boiling water in a medium pot and adding a good amount of salt for flavor. Once it is bubbling, toss in 8 ounces of dried fusilli and give it a stir. It will be ready when it is al dente, which takes about 10 to 12 minutes. Be watchful to avoid overcooking, as it will turn mushy.
- After the pasta has been cooking for about 8 minutes, add the asparagus to the boiling pasta water for 2 minutes until it is bright green. This method keeps the vegetables crunchy and vibrant. Once finished, remove and let them cool slightly, remembering that overcooking will lead to limp veggies.
- In a small bowl, mix together ¼ cup of olive oil, the juice of 1 lemon, 2 teaspoons of Dijon mustard, 1 teaspoon of grated lemon zest, and ½ teaspoon of kosher salt. Whisk until the mixture looks creamy and smooth. This dressing brings the flavors together, so ensure it is well combined by whisking thoroughly.
- In a large mixing bowl, combine the drained pasta, blanched asparagus, halved grape tomatoes, and half of the crumbled goat cheese. Gently toss everything together; the dish should be colorful and inviting. Handle carefully to avoid bursting the tomatoes.
- Pour the creamy dressing over the pasta mix and gently toss to coat everything evenly. You will notice the bright citrus aroma, which indicates it is coming together well. Remember to hold back some dressing to add later if you prefer a juicier salad.
- Allow the salad to chill in the fridge for about 30 minutes. This resting period helps the flavors meld together beautifully. When ready to serve, sprinkle the remaining goat cheese on top for a creamy finish. Avoid adding tomatoes before chilling to keep them fresh and firm!
Notes
Refrigerate prepared salad in an airtight container at temperature range 34 to 40 degrees F for up to three days. Keep chilled during serving. If the pasta salad becomes dry after refrigeration, add reserved dressing just before serving to maintain moisture. Always ensure sufficient salt in both the pasta cooking water and dressing for enhanced flavor. If ingredients feel soggy after sitting, add fresh tomatoes and other vibrant toppings right before serving for crispness. If goat cheese lumps do not mix well, whisk with warm pasta water to achieve a smoother, creamier texture. This salad is best served cold and does not require reheating.