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Can we just talk about this pasta salad??
It’s kind of my favorite right now. Full of all my favorite flavors and SO easy to make. I make a lot of recipes… wait, not a lot, A TON, and it’s rare that I’ll make a recipe more than twice. It’s not because I don’t love each and every recipe that I tell you guys about, it’s just that new recipes need to be made, tested and eaten… you know?
That said, I have a handful of recipes that I do fall back on when family parties come up or we have people coming in to visit OR on the rare occasion when I just need a quick dinner and there’s nothing already made in the fridge.
Pasta salad is one of those recipes. It seems I make it different every time though. Whenever I make a pasta salad, it normally consists of the odds and ends that are in my fridge. Think leftover sauces, dressings and vinaigrettes… roasted veggies, herbs and of course cheese! Always a different combo, but yet somehow always delicious. Weird how that works, huh??
Anyway, the last pasta salad I made was one for the books. Literally, I mean, it was just SO freaking good, and it took me ten minutes to throw together. Any recipe like that is always a winner to me. Plus, when my brother told me he took the leftovers with him on his road trip back to LA, and that even after siting in the warm car it was still amazing, I knew the recipe needed to be shared.
But um, I don’t recommend the warm car thing…that’s probably not a good idea.
OK, so this is how this Basil Goat Cheese Pasta Salad goes.
Start out by roasting up some beets, which I am slightly beet obsessed with these days, I just cannot get enough of them. While the beets are roasting, boil some short cut pasta and then toss the hot pasta with the goat cheese and a little basil vinaigrette. YESSS.
SIDE NOTE: speaking of goaty things, I can’t believe I have yet to tell you guys this, but all three of the family goats are preggers!! AHHH! This means that come September you will be getting mass amounts baby goat snapchats (follow hbharvest). Honestly, I cannot even wait. BABY GOATS you guys. AHHHH. Now go look at baby goat photos and be prepared to waste some time doing so, because stopping is so HARD. Too cute! 🙂
Tossing the hot pasta with the goat cheese is key here, as the pasta melts the goat cheese and makes for a creamy sauce. Seriously.
Now just add a bunch of raw zucchini, watercress, summer squash and corn (if you are a newbie to raw corn you have to give it a try, it’s so flavorful and sweet!). Then toss everything together with those roasted beets. So simple, right?!?!
Not going to lie, you guys should probably make this for dinner tonight AND on Memorial Day next weekend. Trust me, it’s going to become your go-to summer pasta salad!
Also, serious question…
What would you guys have titled this recipe? I went back and forth between so many names. Keep it short and simple like the recipe? Add some of the key ingredients into the recipe? Call it a Spring Pasta Salad? Call it a Summer Pasta Salad? Like what? So many options!!
What you would guys name this one? So curious to hear your thoughts on this! 🙂
Goat Cheese, Roasted Beet and Basil Pasta Salad.
Servings: 6 Servings
Calories Per Serving: 519 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Basil Vinaigrette
- 2 cups fresh basil
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1/2 teaspoon crushed red pepper flakes or more to taste
- kosher salt
Salad
- 2-3 small red or yellow beets halved
- 2 tablespoons olive oil
- kosher salt + pepper
- 1 pound short cut pasta use gluten free if needed
- 4-6 ounces soft goat cheese crumbled
- 2 small yellow summer squash or zucchini thinly sliced
- 2 ears fresh corn kernels removed from the cob
- 1 large bunch watercress or spinach
- 1 avocado sliced
Instructions
Basil Vinaigrette
- In a blender or food processor, blend the basil, olive oil, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
Salad
- Preheat the oven to 400 degrees F.
- Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on a baking sheet. Roast for 25-30 minutes or until the beets are tender and charred on the edges.
- Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl. To the hot pasta, add the goat cheese and couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the yellow squash, fresh corn and watercress and toss to combine. Top the pasta with the roasted beets and avocado. Serve the remaining vinaigrette on the side.
Pasta salad for the win! 🙂
I made this recipe for dinner tonight and I have to say that it was absolutely amazing. Surprisingly, deliciously, amazing. The pasta mixed with that goat cheese and vinaigrette is purely delicious and everything else just adds to it to give a fabulous blend of ingredients that has already been shared with family and friends.
I expected this recipe to be good. I did not expect it to be nearly this good. This is definitely going in my favorites. I did also roast chickpeas to eat on the side for added protein but ended up tossing in a couple. Gave it a great little crunch and a slightly nutty flavor that I highly recommend, but I also loved it without them. Thank you so much for such a great recipe!
Thank you Rachael! I am so glad this recipe turned out so well for you!! xTieghan
Oh hell yea. This was awesome. To be honest, all the recipes here are awesome but this was a good light summer dinner that was filling in the way a heavy meal would be without leaving me feeling heavy. I roasted the beats on the grill and charred the corn just a teensy bit. I wish I had doubled the vinaigrette recipe because it’s amazing and it disappeared and I still have oodles of leftovers! Really good recipe.
So glad you loved this salad! Thank you Leslie! xTieghan
This is seriously fantastic! I did zest the lemon before juicing. I just love lemon zest! The flavors in this recipe are scrumptious!
Thank you so much! I am so glad you liked this!
Hi, for the beets – do I peel skin off before roasting? Or do I roast with skin and then peel it off? Or eat with skin? Sorry so many beet skin questions! Thanks so much!
Hi, for the beets – do I peel skin off before roasting? Or do I roast with skin and then peel it off? Or eat with skin? Sorry so many beet skin questions! Thanks!
i like this article
Thank you!
Parece-me simplesmente deliciosa! / It just seems delicious! Thanks! 😀
Thank you Maria!
Any recommendations for another type of cheese to substitute for goat?
I would use feta, burrata or mozzarella, but honestly any cheese you really love will work. Let me know if you have questions. Thanks!
I made this as a side over the weekend with Steak on BBQ. WOW!
A lighter salad, fresh, healthy, tasty, YUM!
great flavor & gorgeous presentation. I was never really one for beets, but i gotta say, your changing my mind on them. them roasted is really great.
This salad screams spring/ summer.
Thank you.
Wooohoooo!! Thats awesome! So happy to help change your mind!! So happy you liked it!! Thanks Karen!
Tieghan – you are a godsend and so talented. Every food item I prepare from your blog tastes like heaven. Definitely making this Sunday!
Thank you so much Nicole!! It is so nice hearing that and it makes me so happy that you enjoy my recipes! I hope you enjoy this pasta too!! (:
This sounds delicious! Added it to my family’s meal plan for the week. Question – do you serve hot or recommend chilling in the refrigerator?
Hey Samantha! You can eat this warm or cold. I like it warm, but I just prefer warm foods! ? let me know if you have any other questions. Thank you!
Just want to say that I’ve seen some beautiful food photography in my day, and I’ve made a lot of food as well…but you have serious talent! Amazing recipes on the blog, stunning pictures. SO impressed by you. I’m following you for sure now! Keep it up!
WOW!! Thank you Elizabeth! Thats so so nice! (: I hope you like everything to come!!
Hi,
I just wanted to drop a line to say this was amazing. We made it tonight and so hit the spot. The raw corn was so sweet with a little crispness. This is definitely going to be on the menu for the summer. Thanks for a great recipe!
YAY! SO happy you liked it!! Thanks for commenting William!
WHAT ARE THE TWO DEEP RED “OBJECTS” IN THE SALAD PHOTOS ??? DID YOU SNEAK IN SOME RED BEETS, TOO ???
yes there are red beets too
Yes there are red beets too!!
For me doing a recipe several times is completely normal. When I fall for one I just can’t help it!
Maybe this one will get a new favorite one of mine too!
xo hope
I hope so!! That would be awesome!!