Vegetable Pasta Salad with Goat Cheese

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Serve with Quick Chilled Pea Soup.

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 22.2g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 11.9g
  • Polyunsaturated fat: 3.4g
  • Protein: 12.4g
  • Carbohydrate: 38.4g
  • Fiber: 3.6g
  • Cholesterol: 10mg
  • Iron: 3.5mg
  • Sodium: 440mg
  • Calcium: 77mg


  • 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
  • Quick Chilled Pea Soup


  1. 1. Cook pasta according to directions; add asparagus during last minute of cooking. Drain; rinse with cold water.
  2. 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.
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