Sun-Dried Tomato, White Bean, and Goat Cheese Pasta

4.38 from 156 votes

Sun-Dried Tomato, White Bean, and Goat Cheese Pasta

A simple, colorful pasta salad that's perfect for lunches, picnics, BBQ's, and easy dinners. Fresh pasta tossed with homemade basil vinaigrette, creamy goat cheese, sun-dried tomatoes, white beans, and finished with sliced avocado. This is a (mayo free) pasta salad that everyone will love.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 441kcal

Author: Tieghan Gerard

Ingredients

Basil Vinaigrette

1/2 cup extra virgin olive oil
1 cup fresh basil
2 fresh chives
2 sprigs fresh dill
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 clove garlic, smashed
1/2 teaspoon crushed red pepper flakes, or more to taste
kosher salt

Salad

1 pound short cut pasta
1 bunch asparagus, cut into 1 inch pieces
4-6 ounces soft goat cheese, crumbled
1 jar (8 ounces) oil packed sun-dried tomatoes chopped
1 can (14 ounces) white beans, drained
1 avocado, sliced

Instructions

1. To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.
4. Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.

Nutrition