Go Back
Pesto Strawberry and Goat Cheese Pasta Salad — homemade Pesto Strawberry and Goat Cheese Pasta Salad recipe

Pesto Strawberry and Goat Cheese Pasta Salad

A refreshing and vibrant pasta salad combining the peppery bite of arugula, sweet strawberries, and creamy goat cheese tossed in a fragrant basil pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fusilli pasta
  • 1 cup basil pesto
  • 1 1/2 cups fresh strawberries hulled and sliced
  • 4 oz goat cheese crumbled
  • 1/2 cup pine nuts toasted
  • 2 cups arugula
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Large Mixing Bowl
  • Colander

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente, then drain and rinse under cold water to cool completely.
  2. Combine the cooled pasta and basil pesto in a large mixing bowl, tossing until the pasta is evenly coated.
  3. Fold in the sliced strawberries, crumbled goat cheese, toasted pine nuts, and arugula.
  4. Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste.
  5. Toss the salad gently to combine all ingredients without crushing the strawberries.

Notes

Serve immediately or refrigerate for up to 2 hours before serving for flavors to meld.