Pasta salad with asparagus, melon and goat cheese

Name: Pasta salad with asparagus, melon and goat cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Whole wheat Fusilli pasta 11.3 oz; Asparagus to clean 1.1 lbs; Melon to clean 1.1 lbs; Fresh goat cheese 4.2 oz; Gaeta olives pitted 1.4 oz; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil to taste; Radicchio 6.7 oz

505

Calories per serving

Energy Kcal 505
Carbohydrates g 64.3
of which sugars g 14.3
Protein g 34.3
Fats g 16.8
of which saturated fat g 6.9
Fiber g 13.5
Cholesterol mg 21
Sodium mg 942

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4

PRESENTATION

When summer hits, there's nothing better than a refreshing pasta salad that really captures the spirit of Italian cuisine. This tasty mix of asparagus, melon and goat cheese feels like sunshine in a bowl. Really, it does. Picture yourself enjoying this colorful dish at picnics, laid-back lunches, or even as a fancy dinner starter. It's an asparagus pasta salad that pulls together an array of fresh flavors and tender textures. You’ll really, really love the snap of perfectly cooked asparagus, sweet chunks of melon, creamy pieces of goat cheese pasta salad, and savory olives adding excitement to each bite. Italians, you know, adore cool pasta salads when the temperature rises, and this one’s all about contrast. There's the slight bitterness of the veggies, the mellow sweetness of the fruit, and the cheese’s soft creaminess—yeah, they all mingle beautifully. It's a win for anyone who enjoys a twist in their pasta salad.

In Italy, a melon pasta salad like this is treasured for its quick prep, light feel, and special touch. Thing is, unlike heavier pasta dishes, this one focuses on crisp veggies and lets fresh ingredients shine, making it a super good healthy pasta salad option for gatherings. The bright colors—green asparagus, orange melon, and white goat cheese—make it pop on any table. And look, you can easily customize it by swapping in other seasonal veggies or trying different olives, which is great. It stays true to Italian summer cooking's emphasis on fresh market finds. What makes this dish moist and flavorful is how the creamy cheese blends everything, balancing salty olives with tangy melon. Plus, it's vegetarian—so accessible to everyone. For those seeking a vegetarian pasta salad that's cool, a bit inventive, and perfect for warm weather, this combo really hits the mark. You get a cheerful, super refreshing dish that’s perfect for hot days and sure to spark conversation among guests. For real.

INGREDIENTS: Whole wheat Fusilli pasta 11.3 oz (320 g); Asparagus 1.1 lbs (480 g) - to clean; Melon 1.1 lbs (490 g) - to clean; Fresh goat cheese 4.2 oz (120 g); Gaeta olives 1.4 oz (40 g) - pitted; Lemon peel 1; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil to taste; Radicchio 6.7 oz (190 g)

Preparation

How to prepare Pasta salad with asparagus, melon and goat cheese

To prepare the whole wheat pasta salad with asparagus, melon, and goat cheese, first clean the asparagus: remove the white part of the stalk which is tougher 1. Peel the stalk with a vegetable peeler to remove the fibrous outer layer 2. Now cut the asparagus into slices 3 excluding the tips.

Cut the tips in half lengthwise 4. Heat a little oil in a pan, add the sliced asparagus 5 and sauté for 5 minutes over medium heat. Halfway through cooking, also add the tips 6 which are softer and require a shorter time 6.

Set aside the cooked asparagus 7. Meanwhile, place a pot full of salted water on the stove and bring it to a boil, it will be used for cooking the pasta. Cut the previously washed and dried radicchio leaves into strips 8. Now take care of the melon: cut the skin 9 after leveling the ends.

Remove the internal seeds of the melon 10 and cut the pulp into small pieces 11. In the meantime, cook the pasta al dente 12, adjust according to the time indicated on the package.

Place the radicchio in a bowl, also add the melon 13, the olives 14, and the asparagus sautéed in the pan 15.

Flavor with basil leaves 16, salt, pepper 17, and dress with olive oil. Now place the goat cheese in another bowl and flavor with lemon zest 18.

Add also a little olive oil, salt, pepper, and mix 19. When the pasta is ready, drain it directly into the bowl with the dressing 20, mix, and serve the dish garnished with pieces of goat cheese 21.