Description
A fresh and creamy pasta salad tossed in vibrant pesto, with juicy tomatoes, crunchy pine nuts, and soft goat cheese for a perfectly balanced dish.
Ingredients
Scale
- 300 grams pasta
- 120 grams pesto sauce
- 100 grams goat cheese, crumbled
- 150 grams cherry tomatoes, whole
- 10 grams fresh basil leaves
- 40 grams pine nuts, lightly toasted
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and let it cool slightly in a large bowl.
- Add pesto sauce and olive oil to the pasta, then toss gently until evenly coated.
- Add cherry tomatoes, basil leaves, and toasted pine nuts, mixing gently.
- Let the mixture sit for a few minutes so the flavors blend.
- Gently fold in the crumbled goat cheese.
- Serve at room temperature or slightly chilled.
Notes
- Toast pine nuts lightly for better flavor.
- Add goat cheese at the end to keep its texture intact.
- If the salad feels dry, drizzle a bit of olive oil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: pesto pasta salad, goat cheese pasta, easy pasta salad, mediterranean pasta salad, summer pasta recipe
