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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

  • 1 tsp salt
  • 5 oz rotini pasta

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 small bunch asparagus
  • 2 tomatoes
  • ½ small pkg fresh basil
  • ½ small pkg fresh mint

• STEP 3

  Snap or cut off woody ends of the asparagus and transfer to a large bowl.

• STEP 4

  Quarter tomatoes and add to the bowl with the asparagus.

• STEP 5

  Peel and thinly slice onion into rings. Add to the bowl along with oil, salt, and pepper; toss to coat.

  • 1 medium red onion
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Heat a grill pan, outdoor grill, or skillet over medium-high heat.

• STEP 7

  Once the grill pan is hot, working in batches if necessary, add veggies in a single layer. Cook until tender and charred, turning occasionally, 6-8 minutes. Return grilled veggies to the bowl and set aside to cool.

• STEP 8

  Meanwhile, combine oil, vinegar, honey, and salt in a small bowl.

  • 2 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp honey
  • ½ tsp salt

• STEP 9

  Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

• STEP 10

  Pick mint leaves off the stems; discard stems and mince the leaves.

• STEP 11

  Once the veggies have cooled slightly, cut into bite-sized pieces and return to the bowl. Add dressing and herbs; toss to combine.

• STEP 12

  When the pasta is done, drain and rinse under cold water; add to the bowl with the veggies.

• STEP 13

  Crumble cheese and add to the bowl; toss gently to combine.

  • ½ (4 oz) log goat cheese

• STEP 14

  To serve, divide pasta salad between bowls and enjoy!