Chèvre Pasta Salad with Lemon-Tarragon Dressing

Chèvre Pasta Salad with Lemon-Tarragon Dressing

Chèvre Pasta Salad with Lemon-Tarragon Dressing

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  • Each serving
  • 430cal
  • 22g fat (6g sat)
  • 15mg chol
  • 310mg sodium
  • 46g carb
  • 3g fiber
  • 2g sugars
  • 14g protein

Ingredients

  • 1 pound cavatappi or other tubular pasta
  • 2 tablespoons lemon juice
  • 2 tablespoons champagne or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced
  • 1/2 teaspoon lemon zest
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh tarragon
  • Salt and pepper, to taste
  • 8 ounces chèvre cheese, crumbled
  • 8 ounces roasted red bell peppers, drained and chopped
  • 4 ounces arugula
  • 1/4 cup sliced olives
  • 1/4 cup toasted pine nuts (optional)

Directions

Cook pasta according to package directions. Drain, rinse and set aside.

Combine lemon juice, vinegar, mustard, shallots and lemon zest in a bowl. Slowly whisk in oil. Stir in tarragon and season with salt and pepper. Toss together pasta, lemon dressing, chèvre, roasted peppers, arugula, olives and pine nuts in a large bowl. Refrigerate until ready to serve.