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Peach and Goat Cheese Pasta Salad
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Summer Peach and Goat Cheese Pasta Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 303kcal
Author Jennifer Draper

Ingredients

  • 12 oz bow-tie pasta
  • 4 oz crumbled goat cheese
  • 2 fresh peaches peeled and diced
  • 2 fresh nectarines peeled and diced
  • 2 fresh plums peeled and diced
  • 6 basil leaves cut into ribbons
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme stems removed
  • 1 teaspoon finely diced red onions (I used freeze dried as a time saver)
  • 1/4 cup olive oil
  • 1/4 cup champagne vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • salt and pepper to taste

Instructions

  • Cook pasta according to package directions and then cool slightly
  • Add to a large bowl
  • Add in all remaining ingredients and toss
  • Refrigerate at least 1-2 hours to let flavors combine
  • Serve as a side to your favorite dish or even as a cool summer meal

Notes

I also tossed in a couple of fresh cherries I had leftover

Nutrition

Calories: 303kcal | Carbohydrates: 43g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 263mg | Fiber: 2g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 7.6mg | Calcium: 33mg | Iron: 1.2mg