Tomato, Goat Cheese and Honey Pasta Salad

Juan and I recently moved into a new place. It's been tough but we're slowly getting our place into order. I think what I hate the most is having to find a new place for every little thing. And that's what it's down to now... Thank goodness for storage baskets!

One of the first things I cooked for us in our new kitchen was a tomato, goat cheese and honey pasta salad. I don't know if it's pregnancy hot flashes or what, but it felt warm enough that I did not want to use the stove or the oven for too long. 

I made up this recipe but I have also been inspired by the wonderful tomato and brown rice salad that my friend James made a few weeks ago, at a food blogger potluck. It reminded me of how much I love Spring and Summer cooking, for simple salads like these. 

So I switched a few ingredients here and there, added a few more, and the result was a succulent, fresh, satisfying and just plain no-frills summer salad. I always like to change a few things when I make up a recipe, but I just love the combination of the sweet honey, the tart goat cheese and the oniony flavor of the green onions. 

Tomato, goat cheese and honey pasta salad (serves 4)

about 2 cups of dry mini Fusilli pasta

2 tbsp champagne or white wine vinegar

1/4 cup olive oil

1/2 tsp salt 

1/2 tsp pepper

1 tbsp honey

4 medium Heirloom tomatoes, cut in large dices

4 tbsp chopped green onions

1 cup basil, chopped

1/2 cup goat cheese, cut in large pieces

1 tsp of Herbes de Provence (optional)

Bring some water to a boil, salt the water and add the pasta. Return to a boil and cook according to the package directions. Drain and allow to cool for 10 minutes. 

Meanwhile, prepare the vinaigrette by whisking the vinegar, the salt and the pepper together. Slowly drizzle in the olive oil and whisk together. Whisk in the honey. Transfer the pasta into a bowl and stir in the vinaigrette. 

Stir in the tomatoes, the green onions and the basil. Lastly, add the goat cheese (and herbes de provence if you choose to) and gently stir. Cover and refrigerate for at least 2 hours before serving. Adjust seasoning of necessary.