Try this savory Goat Cheese and Olive Pasta for your next potluck. The Bow Tie pasta makes it a fun dish with slightly nutty olives for just a bit of sweet, goat cheese chèvre for a creamy, tangy appeal and the infusion of rosemary in this mix.
We were heading out the door to attend one of my girl’s piano recital and reception. Just about 5 minutes before actually leaving the house, I remembered I’d committed to bringing a potluck dish – although I never specified. This was good as I didn’t have to bring anything specific. So I tossed up the previous nights leftover Bow Tie Pasta noodles with some Goat Cheese – as known as Chèvre – (it happened to be seasoned with olives which inspired my creation), sliced olives, parmesan, arugula, a pinch of sea salt and a squeeze of lemon and a drizzle of Rosemary-Infused avocado oil. I tossed it up, packed it in a Tupperware and off we went.
To my delight, the salad was pretty much gone by the time we have to leave and I got comments on how tasty it was. Well then, success, from a little of this, a little of that and a “pretty picture”.
Bow Tie Pasta with Goat Chèvre and Olives
Ingredients
- 4 cups cooked Bowtie Pasta
- 6 oz of Goat Cheese crumbled
- 1 small 2.25 oz can of sliced olives, drained
- 2 Tablespoons Parmesan cheese
- 1 cup of arugula
- 1 pinch sea salt
- 2 Tablespoons of Rosemary-infused avocado oil or just your choice mild oil
- Squeeze of a medium lemon half
Instructions
- Toss all ingredients together.
- Enjoy!
So it seems that even, blind-tasting (meaning I didn’t have a chance to actually try the dish), this dish worked wonders. Somehow, after cooking all these years, I’ve picked up on intuitive combinations.
