Pesto Pasta Salad with Asparagus and Goat Cheese

Penne pasta is tossed with roasted asparagus, aromatic pesto and creamy goat cheese to create this simple, crowd-pleasing pasta salad recipe.

Pasta salads are one in every of my favourite make-ahead dishes to prep and stash within the fridge for after I want it. Whether it’s a busy weeknight facet dish or a fast lunch, having a veggie-packed pasta salad available is all the time a good suggestion.

Right now asparagus is in season so it’s inexpensive, available and packed with vitamins. Of course, in the event you can’t discover asparagus be at liberty to swap out with any greens you’ve got available. Great alternate options could be inexperienced beans, peas, crimson peppers, zucchini or corn.

While I typically work with contemporary, uncooked veggies to pasta or grain salads (corresponding to my Brown Rice Greek Salad), I additionally love roasting veggies for much more taste.

What’s one of the best ways to roast asparagus?

Simply toss the asparagus, both complete or minimize in bite-sized items, in a resealable plastic bag or a big bowl then drizzle with olive oil, salt and pepper. Toss effectively to coat evenly then scatter in a single layer on baking sheet. Cleaning Tip: Line the sheet with foil for simple cleanup however spray with cooking spray earlier than including the veggies.

In about 10-15 minutes the asparagus will caramelize within the oven because it roasts changing into candy and tender.

While the asparagus is roasting, toss the pasta collectively with basil pesto. Every summer time I make a giant batch of do-it-yourself pesto and stash it within the freezer however store-bought is okay too!

Related:  20 Best Leftover Holiday Ham Recipes

How do you freeze pesto?

Check out my information on How to Make and Freeze Basil Pesto for step-by-step directions.

Once you’ve roasted the asparagus, toss it with the pasta, pesto and lemon juice. I like to do that when the pasta and asparagus are heat in order that it barely “melts” the pesto. If it’s slightly too thick, toss in slightly of the reserved cooking liquid.

Fresh herbs are all the time a good suggestion when making a pasta salad. Basil, dill or parsley are all nice choices for this pesto pasta salad however in the event you don’t have them available, no worries.

Lastly, I prefer to crumble in slightly creamy goat cheese on to earlier than serving. Feta would additionally work effectively as would massive shavings of parmesan cheese.

How lengthy will this pasta salad keep contemporary?

This pasta salad may be served heat, room temperature or chilled. If you determine to refrigerate it the pasta salad will keep good for as much as 5 days.

What ought to I serve with this pesto pasta salad?

I prefer to serve this pasta salad with grilled hen, broiled salmon or roasted pork tenderloin. It could be nice with any protein, actually. Alternatively, to maintain it vegetarian, I’ll serve over arugula and toss in white beans for added protein.

Your fork is ready.


Pesto Pasta with Asparagus and Goat Cheese

Penne pasta is tossed with roasted asparagus, aromatic pesto and creamy goat cheese to create this simple, crowd-pleasing pasta salad recipe.

Course Pasta, Side, Side Dish
Keyword pasta, pasta salad, pasta salad with asparagus


  • 1 pound penne pasta (or quick minimize pasta of alternative)
  • 1 bunch asparagus (trimmed)
  • 1 tablespoon olive oil
  • salt and pepper (to style)
  • half of cup pesto
  • 2 tablespoons lemon juice
  • four ounces goat cheese
  • 1/four cup contemporary herbs (corresponding to parsley, basil or dill) (minced)


  • Pre-heat oven to 400 levels. Toss asparagus with olive oil plus a sprinkle of salt and pepper then unfold in even layer on baking sheet. Roast till caramelized, about 10 minutes. Cut asparagus into 1-inch, bite-sized items and place in a big bowl.

  • Cook pasta in accordance with package deal directions. Once cooked, place in bowl alongside with aspargus and toss with pesto, lemon juice, goat cheese and herbs. Serve heat, room temperature or chilled.

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Serving: zero.75cup | Calories: 335kcal | Carbohydrates: 46g | Protein: 12g | Fat: 11g | Saturated Fat: threeg | Cholesterol: eightmg | Sodium: 202mg | Potassium: 240mg | Fiber: threeg | Sugar: threeg | Vitamin A: 884IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 2mg


Guest put up by Liz DellaCroce

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