We finally had a beautiful spring weekend in Minnesota. It was in the mid 70’s and absolutely amazing. Erik golfed Saturday so I planned a picnic at a nearby park with my family. It was pretty impromptu but I had a bunch of ingredients to make a tasty pasta salad. We also had sandwiches, chips, cupcakes, veggies and hummus and fruit. I also packed a Smirnoff Ice Peach Bellini for my mom and I…who doesn’t like a little bubbly with their picnic?

Picnics are one of my favorite spring and summertime activities. We spent hours outside, it was just what we needed after a very long winter.
This pasta salad was really tasty. Erik loved it, too. It’s a great salad to bring to a picnic or any potluck. 

Pasta salad with goat cheese and tomatoes (recipe inspired via Martha Stewart)


  • 3/4 pound whole wheat rotini 
  • 3/4 cup crumbled fresh goat cheese (3 ounces)
  • 1 large tomato, chopped 
  • 3 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 package spring greens (baby kale, spinach or arugula would work as well)

In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and allow to come to room temperature. 

In a large bowl, toss pasta with tomatoes and goat cheese.

Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) 

To serve, toss pasta mixture with dressing and spring greens.

Apparently the weather is going back down into the 30’s this week…UH!!!!  But it shouldn’t be too long before we have another sunny, warm weekend. Here’s hoping.