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Bow Tie Pasta Salad with Goat Cheese

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 2 hours

Servings: 6


  • ¼ cup white wine vinegar
  • ¼ cup extra- virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon seasoned salt
  • 1 (8-ounce) package fresh steam-in-bag French style green beans, cooked according to package directions
  • 1 (12-ounce) package bow tie pasta, cooked according to package directions
  • 1 cup chopped red bell pepper
  • ½ cup halved pitted kalamata olives
  • ¼ cup torn fresh basil
  • 2 tablespoons fresh oregano leaves
  • 1 (4-ounce) package goat cheese, crumbled


In a large bowl, whisk together white wine vinegar and next 4 ingredients.

Cut green beans into 1-inch pieces. Add beans, pasta, and next 4 ingredients to vinegar mixture, tossing to coat. Sprinkle with goat cheese. Cover and refrigerate at least 2 hours before serving.

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