Pasta Salad with Roasted Asparagus, Caramelized Red Onions and Goat Cheese
This summer pasta salad recipe, like many Italian recipes, is easy to make and relies on quality ingredients. Caramelized onion and roasted asparagus add a rich, nutty flavor, and fresh goat cheese lightens it up. Leftovers make a great lunch for work or school.
Active time
30 minutesTotal time
30 minutesYield
6 ServingsNutrition
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Ingredients
12 ounces whole grain rotini pasta
5 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 bunch of asparagus, sliced at an angle
2 tablespoons lemon juice
½ teaspoon salt, divided
Black pepper to taste
½ cup crumbled goat cheese
Instructions
- Preheat the oven to 425°F.
- Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on a sheet tray to cool down.
- Meanwhile, toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 15 minutes in preheated oven until golden brown. Remove from the oven and let cool.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add onions, season with some salt and pepper, and slowly cook until the onions have caramelized, about 15 minutes. Remove from the heat and let cool.
- Once everything has cooled down, in a large bowl combine the pasta with asparagus, caramelized onions, lemon juice, and remaining olive oil. Season with salt and pepper.
- When you are ready to serve the dish, fold in the crumbled goat cheese.
Recipe and photo courtesy of Barilla.
Nutrition
Calories: 350Total Fat: 15g
Saturated Fat: 4g
Sodium: 240mg
Carbohydrate: 46g
Fiber: 6g
Protein: 11g
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