Strawberry Balsamic Pasta Salad
We started with spiral pasta and added creamy goat cheese, sliced strawberries, toasted almonds, shallots, fresh mint, and basil to make this summer side.
Ingredients
- kosher salt
- 1 lb.fusilli or rotini pasta
- ½ c.extra-virgin olive oil, divided
- ½ c.sliced almonds
- ¼ c.balsamic vinegar
- 2 tbsp.maple syrup
- 1 tbsp.dijon mustard
- freshly ground black pepper
- 1 lb.fresh strawberries, hulled, sliced
- 1 smallshallot, peeled, thinly sliced
- 2 c.baby spinach
- ½ c.fresh basil leaves, torn if large
- ½ c.fresh mint leaves, torn if large
- 6 oz.goat cheese, crumbled (about 1 c.)
- store-bought or homemade balsamic glaze, for drizzling
Directions
- 1
In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and rinse under cold water. Drain again.
- 2
Meanwhile, in a small skillet over medium heat, heat 1/4 cup oil. Add almonds and cook, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes. Using a slotted spoon, transfer almonds to a paper towel-lined plate. Reserve oil in skillet; season with salt. Transfer oil to a large bowl and whisk in vinegar, syrup, mustard, and remaining 1/4 cup oil; season with salt and pepper.
- 3
To bowl with vinegar mixture, add pasta, strawberries, shallots, spinach, basil, and mint. Toss to coast; season with salt and pepper, if needed. Add almonds and cheese and gently toss to combine. Drizzle with balsamic glaze.