Homemade Basil Pasta Salad with Goat Cheese

Finding a pasta salad that doesn’t get boring after the first few bites can be surprisingly difficult. Most recipes either end up too dry, too mayo-heavy, or just plain bland, and they definitely don’t hold up well when you’re making them a day ahead for a cookout or potluck.

This basil pasta salad with goat cheese solves all those problems: it’s fresh and flavorful without being weighed down, stays delicious even after sitting in the fridge, and works just as well as a main dish for lunch as it does as a side at your next summer gathering.

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What Kind of Goat Cheese Should I Use?

For this pasta salad, you’ll want to grab a log of fresh, soft goat cheese from the dairy section – the kind that comes in those little cylindrical packages. Avoid the pre-crumbled goat cheese if you can, since the fresh stuff has a creamier texture that’ll blend better into your salad. If goat cheese isn’t your thing or you can’t find it, you could swap in some crumbled feta cheese instead, though it’ll give you a slightly different flavor that’s a bit saltier and less tangy. When you’re at the store, give the package a gentle squeeze to make sure the cheese feels soft and fresh, not hard or dried out.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Penne: Any short pasta shape works great here – try fusilli, rotini, farfalle, or even shells. They all hold the dressing nicely and make for easy eating.
• Goat cheese: Not a fan of goat cheese’s tangy flavor? Swap it with crumbled feta, ricotta salata, or even cubed mozzarella for a milder taste.
• Fresh corn: If corn isn’t in season, use about 1 ½ cups of frozen corn instead. Just thaw it first and pat it dry before adding to the salad.
• Greek yogurt: You can use sour cream or regular plain yogurt instead. For a dairy-free version, try mayo, though it will change the flavor slightly.
• Basil: Fresh basil really makes this dish, but if you’re in a bind, you can use fresh parsley or a mix of parsley and mint. Dried basil won’t give you the same fresh taste, so it’s best to stick with fresh herbs.
• Cherry tomatoes: Grape tomatoes work just as well, or you can dice up regular tomatoes – just remove the seeds so the salad doesn’t get watery.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not seasoning your pasta water generously with salt – it should taste like the ocean, since this is your only chance to season the pasta itself from the inside out.

Another common error is skipping the step to cool your pasta properly, which can turn your fresh basil brown and wilt your ingredients, so make sure to rinse it under cold water and let it drain completely before mixing.

To keep your goat cheese from clumping into one big blob, crumble it over the salad at the very end instead of stirring it in, and consider making the dressing a few hours ahead so the flavors can blend together.

Finally, pasta salad always tastes better after sitting in the fridge for at least an hour, giving the noodles time to soak up the dressing – just remember to taste and adjust the seasoning before serving since cold foods need more salt than warm ones.

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What to Serve With Basil Pasta Salad?

This pasta salad is perfect for summer cookouts and pairs really well with grilled chicken, steak, or salmon if you want to add some protein to your meal. I love serving it alongside other picnic favorites like coleslaw, watermelon slices, or a simple cucumber salad. Since the pasta salad is already pretty filling with the corn and cheese, you could also just serve it with some crusty bread and call it a day. It’s also great as a side dish for burgers or hot dogs at a backyard barbecue, and the fresh basil and lemon flavors complement just about any grilled meat or fish you throw on the grill.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: I love making this a day ahead for parties or meal prep. The pasta absorbs some of the dressing as it sits, so you may want to drizzle a bit more olive oil and a squeeze of lemon juice before serving to freshen it up.

Serve: This salad is meant to be enjoyed cold or at room temperature, so just pull it out of the fridge about 20 minutes before serving if you want to take the chill off. Give it a quick toss and taste to see if it needs a pinch more salt or pepper.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-2900
• Protein: 70-80 g
• Fat: 120-135 g
• Carbohydrates: 340-370 g

Ingredients

For the salad:

• 3 ears corn
• 1 lb penne (I always use Barilla for the best al dente texture)
• 2.5 pints cherry tomatoes (halved for easier eating)
• 3/4 cup basil (thinly sliced into ribbons)
• 4 oz goat cheese (I like Vermont Creamery for its mild tang)
• 1/2 cup parmesan

For the dressing:

• 1/2 cup olive oil (extra virgin provides the best fruity base)
• 3 tbsp greek yogurt (adds a nice creamy body to the dressing)
• 1 lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Step 1: Prepare the Mise en Place and Cook the Corn

• 3 ears corn
• 2.5 pints cherry tomatoes
• 3/4 cup basil
• 4 oz goat cheese
• 1/2 cup parmesan
• 1 lemon juice

While bringing a large pot of salted water to a boil, prepare your mise en place: halve the cherry tomatoes, thinly slice the basil into ribbons, crumble the goat cheese, grate the parmesan, and juice the lemon.

Once the water is boiling, add the corn and cook for 5 minutes until tender.

Remove the corn with tongs and set aside on a cutting board to cool slightly.

This allows you to reuse the same pot of water for the pasta without starting fresh.

Step 2: Cook the Pasta While Preparing the Corn

• 1 lb penne

Add the penne to the same pot of boiling water and cook according to package directions until al dente.

While the pasta cooks, cut the corn kernels off the cob using a sharp knife, running it downward along the cob to release the kernels cleanly.

I find this easier to do once the corn has cooled slightly, as it’s less likely to slip.

Set the corn kernels aside.

Step 3: Build the Dressing

• 1/2 cup olive oil
• 3 tbsp greek yogurt
• 1 lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

In a small bowl, whisk together the extra virgin olive oil, greek yogurt, lemon juice, salt, black pepper, and red pepper flakes until well combined.

The yogurt acts as an emulsifier that creates a creamy dressing without being heavy, and I like to let this sit for a moment so the flavors can meld slightly.

Step 4: Finish and Assemble the Salad

• cooked pasta from Step 2
• corn kernels from Step 2
• halved cherry tomatoes from Step 1
• sliced basil from Step 1
• crumbled goat cheese from Step 1
• grated parmesan from Step 1
• dressing from Step 3

Drain the cooked pasta thoroughly and rinse briefly under cool water to stop the cooking process and chill it slightly.

In a large bowl, combine the cooled pasta from this step with the corn kernels from Step 2, halved cherry tomatoes, sliced basil ribbons, crumbled goat cheese, and grated parmesan.

Pour the dressing from Step 3 over the pasta mixture and toss gently but thoroughly until everything is well coated.

Taste and adjust seasoning as needed before serving.

Homemade Basil Pasta Salad with Goat Cheese

Delicious Homemade Basil Pasta Salad with Goat Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Calories 2800 kcal

Ingredients

  

For the salad::

• 3 ears corn
• 1 lb penne (I always use Barilla for the best al dente texture)
• 2.5 pints cherry tomatoes (halved for easier eating)
• 3/4 cup basil (thinly sliced into ribbons)
• 4 oz goat cheese (I like Vermont Creamery for its mild tang)
• 1/2 cup parmesan

For the dressing::

• 1/2 cup olive oil (extra virgin provides the best fruity base)
• 3 tbsp greek yogurt (adds a nice creamy body to the dressing)
• 1 lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

 

• While bringing a large pot of salted water to a boil, prepare your mise en place: halve the cherry tomatoes, thinly slice the basil into ribbons, crumble the goat cheese, grate the parmesan, and juice the lemon. Once the water is boiling, add the corn and cook for 5 minutes until tender. Remove the corn with tongs and set aside on a cutting board to cool slightly. This allows you to reuse the same pot of water for the pasta without starting fresh.
• Add the penne to the same pot of boiling water and cook according to package directions until al dente. While the pasta cooks, cut the corn kernels off the cob using a sharp knife, running it downward along the cob to release the kernels cleanly. I find this easier to do once the corn has cooled slightly, as it's less likely to slip. Set the corn kernels aside.
• In a small bowl, whisk together the extra virgin olive oil, greek yogurt, lemon juice, salt, black pepper, and red pepper flakes until well combined. The yogurt acts as an emulsifier that creates a creamy dressing without being heavy, and I like to let this sit for a moment so the flavors can meld slightly.
• Drain the cooked pasta thoroughly and rinse briefly under cool water to stop the cooking process and chill it slightly. In a large bowl, combine the cooled pasta from this step with the corn kernels from Step 2, halved cherry tomatoes, sliced basil ribbons, crumbled goat cheese, and grated parmesan. Pour the dressing from Step 3 over the pasta mixture and toss gently but thoroughly until everything is well coated. Taste and adjust seasoning as needed before serving.