A simple, colorful pasta salad that's perfect for lunches, picnics, BBQ's, and easy dinners. Fresh pasta tossed with homemade basil vinaigrette, creamy goat cheese, sun-dried tomatoes, white beans, and finished with sliced avocado. This is a (mayo free) pasta salad that everyone will love.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 1. To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.4. Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love