halfbakedharvest4.4
Sun-Dried Tomato, White Bean, and Goat Cheese Pasta
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.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
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.
fresh basil1 cup(14 ounces) white beans, drained1 canfresh chives2lemon juice2 tablespoonsgarlic, smashed1 cloveavocado, sliced1
Nutrition Facts
calories
441 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
8 g
sugar Content
2 g
sodium Content
142 mg
protein Content
17 g
cholesterol Content
6 mg
carbohydrate Content
64 g
saturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...