For the Best Summer Pasta Salad, Add Strawberries
Ingredients
- 3/4 teaspoon kosher salt
- 1 pound fusilli pasta
- 11/2 tablespooncup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon ground black pepper
- 1 teaspoon honey
- 1 pound strawberries
- 8 ounces goat cheese
- 1 cup roasted pistachios
- 5 green onions green onions
- 2/3 cup basil leaves
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Drain, rinse with cold water, and toss with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a very large mixing bowl.
- In a jar with a tight-fitting lid (or a mixing bowl), combine the remaining 1/2 cup olive oil, lemon juice, salt, pepper, and honey. Shake (or whisk) vigorously to combine, then pour the dressing over the pasta. Use a large spoon to toss the pasta with the dressing.
- Add the strawberries, goat cheese, pistachios, scallions, and basil to the bowl. Toss until well combined. Taste and season with more salt and pepper if desired.
- Serve, or cover the bowl and refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days. If desired, add a little more olive oil to the leftover pasta salad if it’s feeling dry.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/14385-pasta-salad-mfs-62-2cbb356b049740e7832e4bbb899881de.jpg)
:max_bytes(150000):strip_icc()/pasta-salad-with-homemade-dressing-745c5fbbcc57498ab15d1b17163301e1.jpeg)