Vegetable Pasta Salad with Goat Cheese

Vegetable Pasta Salad with Goat Cheese Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Serve with Quick Chilled Pea Soup.


Serves 4 (serving size: 1 1/2 cups)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 395
Fat 22.2 g
Satfat 5.5 g
Monofat 11.9 g
Polyfat 3.4 g
Protein 12.4 g
Carbohydrate 38.4 g
Fiber 3.6 g
Cholesterol 10 mg
Iron 3.5 mg
Sodium 440 mg
Calcium 77 mg


6 ounces uncooked strozzapreti or other short pasta
1 1/2 cups (2-inch) cut asparagus
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup extra-virgin olive oil
1 cup sliced cremini mushrooms
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
3 tablespoons small fresh basil leaves
2 tablespoons halved pitted kalamata olives
2 tablespoons fresh oregano leaves
2 tablespoons flat-leaf parsley leaves
3 ounces goat or feta cheese, sliced
2 tablespoons coarsely chopped walnuts, toasted


1. Cook pasta according to directions; add asparagus during last minute of cooking. Drain; rinse with cold water.

2. Combine vinegar, sugar, salt, and pepper in a large bowl. Slowly whisk in oil. Add pasta mixture, mushrooms, and next 6 ingredients; toss well. Top with cheese and nuts.

Vanessa T. Pruett,

Cooking Light

April 2013
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