The Olive Bin

Fig Balsamic & Rosemary Olive Oil Pasta Salad

Boil pasta in salted water until al dente. In the last 2 minutes, toss in snap peas and asparagus. Drain and rinse under cool water to stop the cooking.  In a large bowl, whisk together rosemary olive oil, fig balsamic, mustard, honey, salt, and pepper.  To the bowl, combine pasta, cooked veggies, radishes, red onion, and half the goat cheese. Toss gently.  Top with remaining goat cheese, nuts, and mint. Chill 2 hours and serve. 
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Rosemary Fig Pasta Salad

Ingredients

For the Salad: 

8 oz farfalle  
1 C snap peas, trimmed and halved
1 C asparagus, chopped into 1-inch pieces
1/2 C radishes, thinly sliced
1/4 C red onion, thinly sliced
1/2 C crumbled goat cheese or feta
1/4 C toasted almonds
Fresh mint for garnish 

 

For the Dressing: 

3 T of The Olive Bin's Rosemary Olive Oil
1½ T of The Olive Bin's Fig Dark Balsamic Vinegar
1 tsp Dijon mustard
1 tsp honey  
Salt & Pepper to taste 

Directions

  1. Boil pasta in salted water until al dente. In the last 2 minutes, toss in snap peas and asparagus. Drain and rinse under cool water to stop the cooking. 
  2. In a large bowl, whisk together rosemary olive oil, fig balsamic, mustard, honey, salt, and pepper. 
  3. To the bowl, combine pasta, cooked veggies, radishes, red onion, and half the goat cheese. Toss gently. 
  4. Top with remaining goat cheese, nuts, and mint. Chill 2 hours and serve. 

Associated Products

Fig Dark Balsamic
Fig Dark Balsamic
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Rosemary Olive Oil
Rosemary Olive Oil
Buy This Product
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