Mediterranean Pasta Salad


  • 1/4 lb penne pasta
  • 1 bunch asparagus cut into 1" pieces, discard bottom 2" of asparagus
  • 3 green onions, sliced including green stems
  • 2 tomatoes, seeded and diced
  • 1 red pepper, diced
  • 1/4 cup fresh basil, chopped
  • 3 TBS fresh lemon juice
  • 1 TBS balsamic vinegar
  • 3 TBS extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup crumbled goat cheese


Cook pasta according to package. Just before pasta is done add asparagus to water and pasta. Cook 2 additional minutes. Drain pasta/asparagus and cool. Add remaining ingredients except cheese. Stir. Pul on plates and top with cheese.

Serves: 4

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