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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

Blueberry, Basil & Goat Cheese Pasta Salad
Cook time
Total time
Serves: 2
For pasta salad...
  • 4 oz. penne pasta, prepared according to package directions
  • 1 Tbl. olive oil
  • ½ cup fresh blueberries
  • ¼ cup goat cheese crumbles
  • 2 Tbl. macadamia nuts, chopped
  • 2 Tbl. fresh basil leaves
  • sea salt & freshly cracked pepper
For blueberry herb vinaigrette...
  • ¼ cup Tuscan Herb EVOO
  • 1 Tbl. blueberry balsamic vinegar
  • 1 tsp. Dijon mustard
For pasta salad...
  1. Prepare pasta according to package directions. Rinse under cool water and toss with 1 Tbl. olive oil. Chill or serve room temperature.
  2. Divide cooked pasta into two bowls. Sprinkle each serving with half of blueberries, goat cheese, macadamia nuts, and fresh basil.
For blueberry herb vinaigrette...
  1. Whisk together vinaigrette ingredients until they emulsify. Drizzle over pasta salad. Season with sea salt & freshly cracked pepper to taste.


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