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Saturday, March 16, 2013

Pickled Pasta Salad w/ Goat Cheese

This pasta salad has the perfect balance of tangy and creamy, leaving each bite with a blend of unique flavors. The creamy goat cheese lightens the tangy flavors of  the pickled elements in the salad.

  • 1/2 pound cooked macaroni or pasta preferred
  • 1/2 cup goat cheese crumbled
  • 3 pickled eggs
  • 1 cup pickled asparagus spears
  • 14.5 oz. can stewed tomatoes drained and cut into pieces
  • 15 black olive halved
  • 1 - 2 teaspoon dill weed
  • 1 - 2 teaspoons minced garlic
  • 2 tablespoons chives


  1. Boil pasta according to package directions. Drain and cool.
  2. In larger salad bowl, combine all ingredients stirring until completely combined.
  3. Refrigerate at least 2 hours to allow flavors to blend.
  4. Crumble additional goat cheese on the top when serving.


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