Blueberry, Basil & Goat Cheese Pasta Salad

Blueberry, Basil & Goat Cheese Pasta Salad.

I recently saw an article in Cooking Light Magazine that featured 250 Calorie Pasta Dishes.  The idea was to start with a portion of your favorite cooked pasta, then add 3-4 of your favorite mix-ins to create a fabulous meal.  That got me thinking.

I’ve discovered a love for blueberries and goat cheese paired together.  I’ve also discovered, thanks to Gabby’s Olive Branch, a love for Tuscan Herb OVOO paired with Blueberry Balsamic Vinegar.  Add fresh basil, and in our case the lovely lemon basil, with chopped macadamia nuts and I had visions of this beautiful pasta salad dancing through my dreams.

Blueberry, Basil & Goat Cheese Pasta Salad

Libby with Lemony Thyme

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Cook Time 10 minutes mins

Total Time 10 minutes mins

Servings 2

Ingredients

  

For pasta salad…

• 4 oz. penne pasta prepared according to package directions
• 1 Tbl. olive oil
• 1/2 cup fresh blueberries
• 1/4 cup goat cheese crumbles
• 2 Tbl. macadamia nuts chopped
• 2 Tbl. fresh basil leaves
• sea salt & freshly cracked pepper

For blueberry herb vinaigrette…

• 1/4 cup Tuscan Herb EVOO
• 1 Tbl. blueberry balsamic vinegar
• 1 tsp. Dijon mustard

Instructions

 

For pasta salad…

• Prepare pasta according to package directions. Rinse under cool water and toss with 1 Tbl. olive oil. Chill or serve room temperature.
• Divide cooked pasta into two bowls. Sprinkle each serving with half of blueberries, goat cheese, macadamia nuts, and fresh basil.

For blueberry herb vinaigrette…

• Whisk together vinaigrette ingredients until they emulsify. Drizzle over pasta salad. Season with sea salt & freshly cracked pepper to taste.

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Thai Coconut Chicken Soup {Tom Kha Gai} Salisbury Steak with Mushroom Gravy Pozole Rojo {Pork & Hominy Stew}