Basil Goat Cheese Pasta Salad.
Can we just talk about this pasta salad??
It’s kind of my favorite right now. Full of all my favorite flavors and SO easy to make. I make a lot of recipes… wait, not a lot, A TON, and it’s rare that I’ll make a recipe more than twice. It’s not because I don’t love each and every recipe that I tell you guys about, it’s just that new recipes need to be made, tested and eaten… you know?
That said, I have a handful of recipes that I do fall back on when family parties come up or we have people coming in to visit OR on the rare occasion when I just need a quick dinner and there’s nothing already made in the fridge.
Pasta salad is one of those recipes. It seems I make it different every time though. Whenever I make a pasta salad, it normally consists of the odds and ends that are in my fridge. Think leftover sauces, dressings and vinaigrettes… roasted veggies, herbs and of course cheese! Always a different combo, but yet somehow always delicious. Weird how that works, huh??
Anyway, the last pasta salad I made was one for the books. Literally, I mean, it was just SO freaking good, and it took me ten minutes to throw together. Any recipe like that is always a winner to me. Plus, when my brother told me he took the leftovers with him on his road trip back to LA, and that even after siting in the warm car it was still amazing, I knew the recipe needed to be shared.
But um, I don’t recommend the warm car thing…that’s probably not a good idea.
OK, so this is how this Basil Goat Cheese Pasta Salad goes.
Start out by roasting up some beets, which I am slightly beet obsessed with these days, I just cannot get enough of them. While the beets are roasting, boil some short cut pasta and then toss the hot pasta with the goat cheese and a little basil vinaigrette. YESSS.
SIDE NOTE: speaking of goaty things, I can’t believe I have yet to tell you guys this, but all three of the family goats are preggers!! AHHH! This means that come September you will be getting mass amounts baby goat snapchats (follow hbharvest). Honestly, I cannot even wait. BABY GOATS you guys. AHHHH. Now go look at baby goat photos and be prepared to waste some time doing so, because stopping is so HARD. Too cute! 🙂
Tossing the hot pasta with the goat cheese is key here, as the pasta melts the goat cheese and makes for a creamy sauce. Seriously.
Now just add a bunch of raw zucchini, watercress, summer squash and corn (if you are a newbie to raw corn you have to give it a try, it’s so flavorful and sweet!). Then toss everything together with those roasted beets. So simple, right?!?!
Not going to lie, you guys should probably make this for dinner tonight AND on Memorial Day next weekend. Trust me, it’s going to become your go-to summer pasta salad!
Also, serious question…
What would you guys have titled this recipe? I went back and forth between so many names. Keep it short and simple like the recipe? Add some of the key ingredients into the recipe? Call it a Spring Pasta Salad? Call it a Summer Pasta Salad? Like what? So many options!!
What you would guys name this one? So curious to hear your thoughts on this! 🙂
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Goat Cheese, Roasted Beet and Basil Pasta Salad.
Course: Main Course, Salad
Keyword: basil, beetroot, goat cheese, pasta
Trust me, it’s going to become your go-to summer pasta salad!
- 2-3 small red or yellow beets halved
- 2 tablespoons olive oil
- kosher salt + pepper
- 1 pound short cut pasta use gluten free if needed
- 4-6 ounces soft goat cheese crumbled
- 2 small yellow summer squash or zucchini thinly sliced
- 2 ears fresh corn kernels removed from the cob
- 1 large bunch watercress or spinach
- 1 avocado sliced
In a blender or food processor, blend the basil, olive oil, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
Preheat the oven to 400 degrees F.
Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on a baking sheet. Roast for 25-30 minutes or until the beets are tender and charred on the edges.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl. To the hot pasta, add the goat cheese and couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the yellow squash, fresh corn and watercress and toss to combine. Top the pasta with the roasted beets and avocado. Serve the remaining vinaigrette on the side.
Pasta salad for the win! 🙂