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Asparagus Pasta Salad with Goat Cheese and Lemon Vinaigrette
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Servings: 4
Author: Unsweetened Caroline
Ingredients
Pasta Salad:
  • 4 cups whole wheat Fusilli
  • 2 cups asparagus fresh or frozen, chopped
  • 1 cup peas fresh or frozen
  • 140 g soft goat cheese crumbled
  • 2 cups arugula
Lemon Vinaigrette:
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon white wine vinegar
  • 2 garlic cloves grated
  • ¼ teaspoon fine grain sea sal
Instructions
  1. In a medium pot, bring water to a boil. Add pasta and cook according to package instructions.
  2. Meanwhile, chop asparagus in bite-sized pieces. When the pasta is done cooking, add your asparagus and peas and cook for less than 1 minute. Drain and rinse with cold water. Transfer to a large salad bowl.
  3. Add arugula and goat cheese.
  4. Prepare the vinaigrette: In a small bowl or jar, add oil, lemon juice, white wine vinegar, grated garlic and salt. Whisk together and pour in the salad.
  5. Toss all the ingredients together in our Laura Salad Bowl and serve.