Summer Pasta Salad
a Bowl Dinner
This Summer Pasta Salad is a bright, tangy recipe packed with seasonal veggies and creamy LaClare goat cheese. Tender asparagus and sweet peas are sautéed to perfection, then tossed with pasta, lemony shallot vinaigrette, and crumbles of citrusy lemon goat cheese. It’s a fresh, flavorful meal that’s just as good chilled as it is warm. Perfect for summer nights, meal prep, or picnics. Let’s make it!
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Servings: 3–4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
1 log LaClare Creamery lemon bar goat cheese, crumbled
1 lb pasta (any type of pasta will do!)
2 cups chopped asparagus
1 cup frozen peas
1 cup spinach and arugula mix
1 shallot, diced
1/2 cup olive oil, plus more for sautéing
1/4 cup Dijon mustard
2 tbsp red wine vinegar
1 lemon
2 tbsp honey
Freshly cracked black pepper
Instructions:
Sauté veggies
Heat olive oil over medium heat in a pan. Add asparagus and peas and sauté until tender, about 4–5 minutes.Sauté shallots
In a separate pan, heat more olive oil and cook shallots until translucent, about 2–3 minutes. Set aside.Cook pasta
Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking and cool it down.Make vinaigrette
In a jar, combine olive oil, Dijon mustard, red wine vinegar, honey, zest and juice of 1 lemon, and sautéed shallots. Mix until emulsified and well combined.Assemble
In a large bowl, combine pasta, sautéed veggies, greens, vinaigrette, and crumbled LaClare goat cheese. Toss until everything is coated and creamy. Season with black pepper to taste.Enjoy!
Enjoy warm or chilled!
Tips & Swaps
Add protein: Grilled chicken or steak would work well.
Mix it up: Swap in seasonal greens like kale or basil for added variety.
Dairy-free option: Sub in a dairy-free soft cheese or avocado for creaminess.
Why You’ll Love It
This Summer Pasta Salad is full of fresh summer flavor—crisp veggies, tangy vinaigrette, and creamy goat cheese in every bite. It’s easy to make ahead, customizable, and perfect for enjoying all season long.