Well last weekend Brian had some classmates over to work on their big final project and I decided to make dinner. I was not sure of the recipe which Marcie used so I took some of the ingredients that she listed on her blog and improvised the rest. The result was an amazing pasta salad and the fact that there was none left is a good indicator to me that everyone liked it.
Here is my improvised adaptation of Marcie's pasta salad.
1 lb. pasta (I used Barilla Piccolini mini farfalle)
4 oz. goat cheese (plain or herbed)
1 C. dried cherries, chopped
1 C. pecans, toasted in a dry pan
Zest and juice of one lemon
3/4-1 C. extra virgin olive oil
3 T. sour cream
1 clove of minced garlic (I used my microplane)
1 package of fresh baby spinach
1 tsp. salt
1/2 tsp pepper
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. While pasta is boiling prepare lemon vinaigrette.
In a large bowl combine lemon zest, sour cream, salt, pepper and garlic with a wire whisk. Once all ingredients are incorporated slowly whisk olive oil in creating an emulsified vinaigrette.
Roughly chop the pecans and the cherries before incorporating them into the vinaigrette.
Toss entire bag of spinach into vinaigrette to coat. When pasta is al dente drain it and place it on top of the spinach in the bowl, the heat from the pasta will wilt the spinach. Crumble half of the goat cheese into the pasta salad and mix while it is still warm this creates a creamy consistency throughout the salad.
Allow salad too cool and break up remaining half of goat cheese on top of salad, refrigerate and serve cold. I also garnished mine with some strips of lemon zest.
THANK YOU MARCIE FOR YOUR INSPIRATION!
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