Ingredients
8 ounces penne pasta
1 cup roasted red peppers
4 ounces goat cheese
1/2 cup kalamata olives
1/4 cup fresh basil
2 tablespoons apple cider vinegar (substituted for red wine vinegar)
3 tablespoons olive oil
Instructions
Cook penne pasta according to package instructions
Drain pasta and let it cool slightly
While pasta is cooling, dice roasted red peppers into small pieces
In a large bowl, combine cooled pasta, diced peppers, kalamata olives, and crumbled goat cheese
In a small bowl, whisk apple cider vinegar with olive oil until emulsified
Chop fresh basil and fold into the pasta mixture
Pour the vinaigrette into the bowl and toss until evenly coated
Chill for at least 30 minutes before serving
Notes
For vegan option: omit goat cheese, add vegan alternative
Can substitute apple cider vinegar with white vinegar if preferred
Store leftovers in an airtight container in the fridge for up to 3 days
Texture improves after chilling; let rest longer if time allows
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Table
- Method: Mixing
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg