Happy Monday, friends. Can you believe it’s the last week of June? This past weekend we spent some time at the pool, went on a couple of long walks, enjoyed sushi, and cooked some epic summer dinners.
I honestly can’t remember the last time I made a pasta salad but this goat cheese pasta salad has been on my brain since Memorial Day weekend and I finally made it last night for dinner. The verdict: my new favorite pasta salad.
The goat cheese adds so much creaminess and tang to the entire salad and the olive oil + lemon juice “dressing” adds a little zip that I adored. The salad is studded with sweet, homegrown tomatoes as well as briny olives (perhaps my favorite part). Peppery arugula adds just the right amount of spice and green to the dish. This dish is best served warm or at room temperature but you can totally reheat in the microwave.
Big Guy and I both adored this summery pasta salad.
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