Recipe by Estee Kafra

Pasta Salad with Goat Cheese

Dairy Dairy
Easy Easy
6 Servings
Allergens
40 Minutes
Diets

Ingredients

Pasta Salad with Goat Cheese

  • 1 pound fusilli such as Tuscanini or other short pasta

  • 4 tablespoons Gefen Olive Oil, divided

  • 1 large carrot, julienned

  • 1 large zucchini, julienned

  • 1/2 small red onion, thinly sliced

  • 3/4 cup fresh goat cheese or feta cheese, crumbled

  • 1 large handful arugula or fresh baby spinach

  • 2 tablespoons red wine vinegar

  • 2 teaspoons Dijon mustard

  • coarse ground salt, to taste

  • coarse ground pepper, to taste

  • dried cranberries (for sprinkling, optional)

Directions

Prepare the Pasta Salad with Goat Cheese

1.

In a large pot of boiling salted water, cook pasta until al dente.

2.

Meanwhile, heat one tablespoon of olive oil in a pan. Add the carrots and zucchini (and onion if desired) and sauté lightly, just until softened. Drain pasta and rinse under cold water. In a large bowl, toss pasta with sautéed veggies, onion if preferred left raw, and cheese.

3.

Make dressing in a bowl: whisk together oil, vinegar and mustard, and season with salt and pepper. To serve, toss pasta mixture with dressing, arugula and onion. Add dried cranberries if using.

Pasta Salad with Goat Cheese

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