Summer Peach and Goat Cheese Pasta Salad
Try this Summer Peach and Goat Cheese Pasta Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt and pepper to taste
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon honey
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 12 oz bow-tie pasta
- 4 oz crumbled goat cheese
- 2 fresh peaches (peeled and diced)
- 2 fresh nectarines (peeled and diced)
- 2 fresh plums (peeled and diced)
- 6 leaves (cut into ribbons)
- 1 teaspoon chopped fresh thyme (stems removed)
- 1 teaspoon finely diced red onions ((i used freeze dried as
- 1/4 cup champagne vinegar
- Carbohydrate 24.5894378019837 g
- Cholesterol 31.0427277945 mg
- Fat 2.67523973660077 g
- Fiber 0.0506834370077371 g
- Protein 4.85438118767011 g
- Saturated Fat 0.373391891448964 g
- Serving Size 1 1 Serving (70g)
- Sodium 21.2133043737912 mg
- Sugar 24.538754364976 g
- Trans Fat 0.371869708051979 g
- Calories 144 calories
Cook pasta according to package directions and then cool slightlyAdd to a large bowlAdd in all remaining ingredients and tossRefrigerate at least 1-2 hours to let flavors combineServe as a side to your favorite dish or even as a cool summer meal
