This is the only pasta salad recipe you need this summer. Hearty and packed with flavorful veggies and creamy goat cheese, it's perfect as a simple weeknight dinner or side dish for a BBQ.

Pasta Salad

SERVES 6

6 servings pasta of choice, cooked and cooled

12 oz jar fire roasted red peppers, chopped

14 oz chickpeas, drained

3 cups arugula, chopped

1/2 cup kalamata olives, halved

10-12 large basil leaves, chopped

1/4 cup pine nuts, toasted

4 oz Treeline Garlic & Basil Diary-Free Goat Cheese

Salt and pepper, to taste

Dressing

1/4 cup red wine vinegar

2 tbsp cold pressed olive oil

1/2 tsp dijon mustard

1/2 lemon, juiced

1/2 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp garlic powder

1 tbsp nutritional yeast

Add all ingredients for the salad, except goat cheese, to a large bowl. Add the ingredients for the dressing to a blender and blend for 10-15 seconds until smooth and emulsified. Pour the dressing over the salad and toss to combine. Use a fork to add small chunks of the goat cheese to the salad. Optional to toss again to  coat the ingredients with goat cheese for a creamier salad. Store in fridge for up to 4 days.