Tricolor Pasta Salad
A tricolor pasta salad with goat cheese, sun-dried tomatoes, olives, and hearts of palm; with a balsamic and olive oil vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 2 packages tricolor fusilli pasta
- 1 can heart of palm
- 1/2 cups black olives, chopped
- 1/2 cups sun-dried tomatoes, chopped
- 1 can baby corn
- 1/2 cups goat cheese
- 1 cup olive oil
- 1/2 cups balsamic vinegar
- pepper, to taste
Preparation
45 mins
0 mins
Low
- Cook the pasta in a large pot with plenty of water and salt until al dente.
- Drain the pasta and rinse with cold water to stop the cooking. Add a little olive oil and mix.
- Chop the hearts of palm, olives, tomatoes, corn, and goat cheese and place in a large, deep bowl.
- Add the pasta and mix.
- Combine olive oil and balsamic vinegar to make the vinaigrette and season with salt and pepper. Add to the pasta and mix well.
- Refrigerate for at least 2 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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