5.0 from 6 votes
Warm Goat's Cheese, Red Onion and Walnut Pasta Salad
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!
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
Ingredients
- 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
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.
Cup of Yum
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.