Warm Goat's Cheese, Red Onion and Walnut Pasta Salad

Name: Warm Goat's Cheese, Red Onion and Walnut Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 large red onion (or two small ones); 4 tablespoons olive oil; 300 g pasta; 50 g walnut halves; 2 tablespoons balsamic vinegar; salt and pepper; 50 g salad leaves; 100 g goat's cheese - ideally Chèvre

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
570 kcal
Course
Main Course, Salad
Cuisine
Fusion, French, British

Warm Goat's Cheese, Red Onion and Walnut Pasta Salad

Nash Knight

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Goat’s cheese, red onion and walnuts work beautifully together in this delicious, warm pasta salad. This salad can be thrown together in less than 30 minutes, making it great for busy worknights or speedy weekend lunches. It tastes great cold too, so make double and pop some in a lunchbox to take to work the next day!

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Ingredients

Servings

1 large red onion (or two small ones) cut into 8 wedges
4 tablespoons olive oil
300 g pasta I use fusilli
50 g walnut halves
2 tablespoons balsamic vinegar
salt and pepper to taste
50 g salad leaves I use rocket (arugula)
100 g goat's cheese - ideally Chèvre chopped into small chunks

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Instructions

Preheat your oven to 200C/ 180C fan / gas mark 6 / 400F.
Place the red onion wedges in a small roasting tray. Drizzle over 2 tablespoons of the olive oil and then turn the wedges in the oil. Roast the red onions in your preheated oven for 10 minutes. Turn and roast the red onions for a further 10 minutes, until the wedges are tinged with golden brown.
While the red onions are roasting, cook the pasta according to packet instructions / your own preferences. Drain when ready and put back into the saucepan. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar, plus some salt and pepper. Stir to coat the pasta evenly.
After the red onions have been roasting for 15 minutes, add the walnuts to the tray and put the roasting tray back in the oven for the final 5 minutes.
After the final 5 minutes are up, remove the roasting tray from the oven and tip the red onions and walnuts into the pasta. Stir well to combine.
Tip the pasta/onion/walnut mix into a serving bowl and add the chopped goat's cheese and the salad leaves. Stir well so everything is evenly distributed and to allow the goat's cheese to melt slightly and the salad leaves to gently wilt in the warmth of the pasta.
Serve the salad in a big bowl in the middle of the table for everyone to help themselves.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 570kcal (29%) Carbohydrates 62g (21%) Protein 17g (34%) Fat 29g (45%) Saturated Fat 7g (35%) Polyunsaturated Fat 8g Monounsaturated Fat 13g Cholesterol 12mg (4%) Sodium 103mg (4%) Potassium 300mg (9%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 403IU (8%) Vitamin C 5mg (6%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 570 kcal

% Daily Value*

Calories	570kcal	29%
Carbohydrates	62g	21%
Protein	17g	34%
Fat	29g	45%
Saturated Fat	7g	35%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	13g	65%
Cholesterol	12mg	4%
Sodium	103mg	4%
Potassium	300mg	6%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	403IU	8%
Vitamin C	5mg	6%
Calcium	73mg	7%
Iron	2mg	11%