Asparagus Pasta Salad with Goat Cheese and Lemon Vinaigrette
Prep Time
5mins
Cook Time
20mins
Total Time
25mins
Servings: 4
Author: Unsweetened Caroline
Ingredients
Pasta Salad:
4cupswhole wheat Fusilli
2cupsasparagusfresh or frozen, chopped
1cuppeasfresh or frozen
140gsoft goat cheesecrumbled
2cupsarugula
Lemon Vinaigrette:
¼cupolive oil
3tablespoonslemon juice
1teaspoonwhite wine vinegar
2garlic clovesgrated
¼teaspoonfine grain sea sal
Instructions
In a medium pot, bring water to a boil. Add pasta and cook according to package instructions.
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.
Add arugula and goat cheese.
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.
Toss all the ingredients together in our Laura Salad Bowl and serve.