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Ingredients
Scale
- 2 cups fresh basil
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1/2 teaspoon crushed red pepper flakes (or more to taste)
- Kosher salt
- 2–3 small red or yellow beets, halved
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 pound short cut pasta (use gluten-free if needed)
- 4–6 ounces soft goat cheese, crumbled
- 2 small yellow summer squash or zucchini, thinly sliced
- 2 ears fresh corn, kernels removed from the cob
- 1 large bunch watercress or spinach
- 1 avocado, sliced
Instructions
- Blend the basil vinaigrette ingredients until smooth.
- Preheat the oven to 400°F (200°C) and prepare beets for roasting.
- Roast beets until tender, about 25-30 minutes.
- Cook the pasta in salted water until al dente.
- Combine warm pasta with vinaigrette and goat cheese.
- Mix in sliced squash, corn, and watercress.
- Top with roasted beets and avocado, serve warm or chilled.
Notes
Room temperature goat cheese integrates better into the pasta.
Adjust salt and acidity while tasting to your preference.
To add crunch, consider including toasted nuts or seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing, Roasting, Boiling
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg