Strawberry Balsamic Pasta Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

Kosher salt

1 lb. fusilli or rotini pasta

1/2 c. extra-virgin olive oil, divided

1/2 c. sliced almonds

1/4 c. balsamic vinegar

2 tbsp. maple syrup

1 tbsp. Dijon mustard

Freshly ground black pepper

1 lb. fresh strawberries, hulled, sliced

1 small shallot, peeled, thinly sliced

2 c. baby spinach

1/2 c. fresh basil leaves, torn if large

1/2 c. fresh mint leaves, torn if large

6 oz. goat cheese, crumbled (about 1 c.)

Store-bought or homemade balsamic glaze, for drizzling

Directions

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and rinse under cold water. Drain again.

Meanwhile, in a small skillet over medium heat, heat 1/4 cup oil. Add almonds and cook, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes. Using a slotted spoon, transfer almonds to a paper towel-lined plate. Reserve oil in skillet; season with salt. Transfer oil to a large bowl and whisk in vinegar, syrup, mustard, and remaining 1/4 cup oil; season with salt and pepper.

To bowl with vinegar mixture, add pasta, strawberries, shallots, spinach, basil, and mint. Toss to coast; season with salt and pepper, if needed. Add almonds and cheese and gently toss to combine. Drizzle with balsamic glaze.

Nutrition

• Calories: 627
• Total Fat: 30 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 14 mg
• Sodium: 575 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 6 g
• Total Sugars: 12 g
• Protein: 18 g