Pasta Salad with Goat Cheese Vinaigrette
Servings:
6 to 8
prep time:
10 mins
cook time:
10 mins
Total time:
20 mins
Ingredients
Goat Cheese Vinaigrette
-
Vermont Creamery Classic Goat Cheese
8 oz
-
2 teaspoons dijon mustard
-
2 tablespoons white wine or champagne vinegar
-
½ teaspoon Kosher salt
-
¼ cup olive oil
-
3 tablespoons water
pasta salad fixings
-
1 pound your favorite pasta, cooked
-
1 red onion, diced
-
¼ cup capers
-
2 cucumbers, chopped
-
1 small head of celery, chopped
-
1 bunch dill, chopped
-
½ bunch parsley, chopped
-
small bunch scallions, chopped
-
salt and pepper to taste
-
zest of one lemon
Directions
to make the goat cheese vinaigrette
- Combine goat cheese, vinegar, mustard and salt in food processor. Slowly drizzle in oil; puree, adding water 1 tablespoon at a time until desired consistency. Add water 1 tablespoons at a time as needed. Transfer goat cheese vinaigrette to large bowl.
to make the pasta salad
- Add all ingredients to bowl with goat cheese vinaigrette and toss to combine. Add salt, pepper and lemon zest to taste.
recipe notes:
This recipe was adapted from Daniela Gerson's Potato Salad Recipe, linked here.
