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Goat Cheese, Roasted Beet, and Basil Pasta Salad Recipe

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A vibrant and flavorful Goat Cheese, Roasted Beet, and Basil Pasta Salad featuring tender roasted beets, creamy goat cheese, fresh basil vinaigrette, and a medley of summer vegetables. Perfect for a light lunch or a colorful side dish, this salad combines roasted, boiled, and fresh ingredients for a delightful mix of textures and flavors.

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, to taste

Salad

  • 2-3 small red or yellow beets, halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 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

  1. Make the Basil Vinaigrette: In a blender or food processor, combine the fresh basil, olive oil, lemon juice, red wine vinegar, garlic, 1 teaspoon kosher salt, and a pinch of crushed red pepper flakes. Blend until smooth. Taste and adjust the seasoning with more salt or pepper flakes as desired.
  2. Roast the Beets: Preheat your oven to 400°F (200°C). Toss the halved beets with olive oil, kosher salt, and black pepper. Spread them out evenly on a baking sheet and roast for 25-30 minutes, or until the beets are tender and slightly charred on the edges.
  3. Cook the Pasta: While the beets are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and transfer it to a large serving bowl.
  4. Toss Pasta with Goat Cheese and Vinaigrette: Add the crumbled goat cheese and a couple of large spoonfuls of the prepared basil vinaigrette to the hot pasta. Toss thoroughly until the goat cheese melts slightly and coats the pasta evenly.
  5. Add Vegetables: Incorporate the thinly sliced yellow squash or zucchini, fresh corn kernels, and watercress or spinach into the pasta mixture. Gently toss to combine all ingredients.
  6. Assemble the Salad: Top the dressed pasta salad with the roasted beets and sliced avocado for a final colorful touch.
  7. Serve: Serve the salad immediately with the remaining basil vinaigrette on the side for extra flavor.

Notes

  • For a gluten-free option, use gluten-free pasta.
  • Roast beets can be prepared in advance and stored refrigerated for up to 3 days.
  • The vinaigrette can be made ahead and kept refrigerated for up to 3 days; bring to room temperature before serving.
  • Adjust the amount of crushed red pepper flakes to your spice preference.
  • Feel free to substitute watercress with fresh spinach or arugula depending on availability.

Find it online: https://recipesbyliza.com/goat-cheese-roasted-beet-and-basil-pasta-salad-recipe/