Garlic Confit Pasta Salad with Radicchio and Goat Cheese
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 20 minutes
COURSE: Starter or Main
The sweetness of the garlic confit blends so beautifully with the freshness of the greens, the richness of the goat cheese, and the brightness of the vinaigrette in this utterly delicious, new creation of pasta salad.
Ingredients
- 1 lb. Citarella dried fusilli pasta
- 2 Tbsp red wine vinegar
- 4 Tbsp olive oil
- 2 cups radicchio, roughly chopped
- 1 cup Citarella garlic confit
- 1/2 cup fresh basil leaves, roughly chopped
- 1 cup goat cheese, crumbled
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to boil. Cook fusilli to al dente according to package instructions. Drain and rinse under cold water.
- In a large bowl add pasta, radicchio, garlic confit, basil, red wine vinegar, and olive oil. Mix until combined and season with salt and pepper to taste.
- Place on serving platter and garnish with goat cheese crumbles.
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