• 8 ounces fusilli pasta
  • 8 tablespoons olive oil
  • 4 tablespoons Sherry wine vinegar
  • 2 tablespoons balsalmic or red wine vinegar
  • 4 plum tomatoes (seeded, chopped, chilled)
  • 2 green onions (sliced very thin, chilled)
  • 5 ounces pitted Kalamata olives (chilled)
  • 8 ounces goat cheese (cut into chunks)
  • 5 basil leaves (cut into thin strips)
  • 1/4 teaspoon salt and/or crushed red pepper (optional)


  • Cook pasta until tender but still firm (e.g, 8-9 minutes instead of the 10-12 minutes requested on the package).
  • Drain.
  • Rinse with cold water to end cooking.
  • Toss in bowl with 2 tbsp olive oil.
  • Cover and refrigerate. This should be done a few hours before the mixing step, but can be done a day in advance.
  • Chill bottle of Kalamata olives in refrigerator.
  • Chop tomatoes and onions and chill in refrigerator. This should be done a few hours before the mixing step to prevent the ingredients from melting the cheese.


  • Add vinegars to a new bowl.
  • Whisk in the remaining 6 tbsp olive oil.
  • Add small amount of salt and/or red pepper, if desired.
  • Pour into bowl of pasta and toss to coat.
  • Add tomatoes, green onions, and olives to bowl of pasta and toss to coat.
  • Add goat cheese and sliced basil, tossing carefully.
  • Chill in refrigerator until ready to serve.


  • If desired, additional tomatoes, onions, and cheese can be added. As well as chopped pepperoni.
  • Depending on taste or food restrictions, the onion or basil can be left out.
  • Source: Bon Appétit, August 1991, p. 64
recipes/goat_cheese_pasta_salad.txt · Last modified: 2017/06/19 18:59 by faith
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