Chèvre and Asparagus Pasta Salad

Here’s the final salad in my summer salad series. Pasta salad counts, okay?! I threw some vegetables in there for good measure. Double the recipe and bring it to your next BBQ or potluck.

Chèvre and Asparagus Pasta Salad

Chèvre and Asparagus Pasta Salad

Prep time: 20 minutes
Cook time: 10 minutes
Total time:  30 minutes
Yield: Serves 4


  • 1 bunch asparagus, woody stems removed

  • 250g orzo

  • 3oz chèvre (goat cheese), crumbled

  • 1 tbsp. butter, melted

  • 3 tbsp. extra virgin olive oil

  • Juice and zest of 1 lemon

  • ¼ cup toasted pine nuts

  • 2 radishes, sliced thin

  • Salt and pepper to taste


Cook orzo according to package directions, drain and drizzle with 1 tbsp. of the olive oil to prevent the orzo from sticking together. While the pasta cools, move on to blanching the asparagus. To do this, bring a large pot of salted water to a boil. Place the asparagus in the boiling water for 2-4 minutes, depending on thickness (the thicker the stalks, the longer they need to cook). Transfer the asparagus immediately to an ice bath to stop the cooking process.

In a large bowl, toss the pasta with the remaining olive oil, melted butter, lemon juice/zest and salt and pepper. Add in the cooked asparagus, pine nuts, and goat cheese and stir to combine. Garnish with sliced radishes and serve!

Chevre and Asparagus Pasta Salad