I made this pasta salad on Good Morning America for a healthy 4th of July segment. It’s loaded with vegetables, super easy to make & delicious to eat!
Pasta Salad with Red Peppers, Chives, & Goat Cheese
Serves: 6 -8
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 red onion, finely chopped
- Unrefined sea salt, to taste
- Coarsely ground black pepper, to taste
- 11/2 cups frozen corn kernels
- 1 (12-ounce) jar fire-roasted red peppers, drained, rinsed, patted dry with paper towels, and chopped
- 2 cups cooked whole-wheat shell pasta
- 1/4 cup chopped chives
- 3/4 cup chopped marinated pitted green olives (if possible, look for olives marinated in garlic and extra virgin olive oil from your deli olive bar)
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons flax oil (such as Barlean’s)
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup crumbled goat cheese
- Heat olive oil in a large nonstick skillet over medium-high heat; add the garlic and onion, and sauté for 3–4 minutes, or until onion is softened. Season onion with salt and pepper to taste. Add frozen corn to the skillet and sauté for 2–3 minutes. Mix in the red peppers and cook for an additional 2 minutes. Remove the skillet from the heat.
- Transfer the onion, corn, and red pepper mixture to a large serving bowl. Toss in the cooked pasta shells, chives, olives, and cherry tomatoes. Season to taste with salt and pepper.
- In a small bowl, whisk together the oil, vinegar, and mustard. Pour the vinaigrette over the pasta salad and gently toss to mix. Stir in the crumbled goat cheese. Cover with plastic wrap and refrigerate until serving time. Note: Pasta salad can be made up to one day in advance.