Lemon Herb Pasta Salad
This is a fantastic summer side dish. You can change the herbs to any mixture you like. I used what needed to be pruned in my garden, a mixture of parsley, basil and cilantro. Whichever herbs you do choose, I strongly recommend using fresh herbs. Dried wouldn’t be the same, the fresh herbs are so refreshing tasting! You can also swap out the goat cheese for mozzarella ciligiene. I like the creaminess of the goat cheese.
Lemon Herb Pasta Salad
This is a fantastic summer side dish. You can change the herbs to any mixture you like. I used what needed to be pruned in my garden, a mixture of parsley, basil and cilantro. Whichever herbs you do choose, I strongly recommend using fresh herbs. Dried wouldn’t be the same, the fresh herbs are so refreshing tasting! You can also swap out the goat cheese for mozzarella ciligiene. I like the creaminess of the goat cheese.
Cooking Instructions
- 1
Boil 3 quarts water. When water is boiling add a tbsp of salt. Cook pasta to al dente according to package instructions. Drain and rinse with cold water. Set aside.
- 2
Combine olive oil, lemon zest, lemon juice, white balsamic vinegar and pepper and garlic powder.
- 3
Once pasta is cooled, put in a large bowl with halved tomatoes and herbs.
- 4
Pour dressing over pasta and stir.
- 5
Mix in cubed goat cheese.
- 6
Let marinade in fridge for at least 30 minutes.
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