Asparagus, Melon & Goat Cheese Whole Wheat Pasta Salad

Whole Wheat Fusilli Salad with Asparagus, Melon, and Goat Cheese

Category: Main Course
Servings: 4

Ingredients:

Instructions:

To make this refreshing whole wheat pasta salad with asparagus, melon, and goat cheese, start by preparing the asparagus. First, trim the tough, white end of the stalks, which can be fibrous. Use a vegetable peeler to remove the outer, stringy layer from the asparagus stems. Then, cut the asparagus into thin rounds. Slice the tender asparagus tips lengthwise in half.

Next, heat a small drizzle of extra virgin olive oil in a pan and sauté the asparagus rounds for a couple of minutes, just enough to soften them slightly but keep their vibrant green color. Set the sautéed asparagus aside to cool.

While the asparagus cools, bring a large pot of salted water to a boil to cook the pasta. In the meantime, wash and dry the radicchio leaves, then slice them into thin strips. Set these aside in a large mixing bowl.

Now, it’s time to work with the melon. Peel the skin off the melon and cut it into bite-sized cubes, discarding the seeds.

Once the pasta is al dente, drain it directly into the mixing bowl with the radicchio. Add the sautéed asparagus, melon cubes, and Gaeta olives. Sprinkle in fresh basil leaves, a zest of lemon, and season with salt and freshly ground black pepper. Drizzle in a generous amount of extra virgin olive oil and toss everything together gently until evenly combined.

Lastly, crumble the creamy goat cheese over the salad and give it one last gentle toss to distribute the cheese evenly. Serve immediately or chill it slightly before serving to allow the flavors to meld together.

Enjoy this light yet satisfying whole wheat pasta salad, perfect for a fresh spring or summer meal. Its balance of sweet melon, savory asparagus, and creamy goat cheese makes for a truly delightful dish!