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Pasta Salad with Goat Cheese
  • Prep
    15 min
  • Total
    25 min
  • Serving

Pasta Salad with Goat Cheese


  • 350 g (3/4 lb) pasta
  • 45 mL (3 tbsp) olive oil
  • 2 shallots, chopped
  • 6 slices of prosciutto, minced
  • 500 mL (2 cups) cherry tomatoes, halved
  • 125 mL (1/2 cup) green peas
  • 375 mL (1 1/2 cup) Chèvre des Neiges Garlic & Fine Herbs or plain cheese, crumbled
  • Salt and freshly ground pepper to taste
  • 45 mL (3 tbsp) chopped mint


Cook pasta al dente in a large saucepan filled with boiling salted water.

Meanwhile, in a nonstick pan, cook shallots in 15 mL (1 tbsp) of olive oil on medium heat, 2 minutes.

Add minced prosciutto and continue cooking 3 to 5 minutes.

Add green peas, reduce heat, and cook a few more minutes, then add cherry tomatoes. Continue cooking until tomatoes are warmed but not too soft.

Mix in a large bowl with drained cooked pasta and the rest of the olive oil. Adjust seasoning.

When ready to serve, add crumbled goat cheese and chopped mint.