A salad that's both fresh and surprising: fusilli with tangy arugula, juicy raspberries, and creamy goat cheese. Finished with a fruity dressing and the crunch of XAVIES' Pure Toasted Nuts & Seeds. Ideal as a light lunch or a colorful side dish for a BBQ. ☀️
This is what you need
- 100 g fusilli pasta
- 100 g soft goat cheese
- 75 g arugula
- 125 g raspberries
- ½ cucumber
- ½ red onion
- 6 spring onions
- ½ red onion
- 2 tbsp balsamic vinegar
- 30 g red fruit jam
- 2 tbsp extra virgin olive oil
- Salt & pepper
- 80 g XAVIES' Pure Toasted Nuts & Seeds
This is how you prepare it
Whisk the balsamic vinegar, jam, and olive oil together until smooth and set aside. Cook the fusilli according to the package directions, drain, and let cool. Toss the cooled pasta with arugula, cucumber, red onion, and scallion.
Spoon the salad into a large bowl and add the raspberries. Crumble the goat cheese over it and top with a generous sprinkling of Pure Toasted Nuts & Seeds. Serve with the dressing on the side.
