Fig Balsamic & Rosemary Olive Oil Pasta Salad

Fresh, bright, and beautifully balanced, this Redstone Black Mission Fig Dark Balsamic & Redstone Rosemary Fused Olive Oil Pasta Salad is a vibrant dish that combines crisp vegetables, tender pasta, and a sweet herbaceous dressing.

The combination of Redstone Rosemary Fused Olive Oil and Redstone Black Mission Fig Dark Balsamic creates a dressing that is both savory and subtly sweet. The rosemary brings warm herbal depth while the fig balsamic adds a rich fruitiness that pairs perfectly with fresh vegetables and creamy goat cheese.

Finished with toasted almonds and fresh mint, this pasta salad is light yet satisfying and makes a perfect side dish for picnics, lunches, or warm-weather dinners.

Ingredients

For the Pasta Salad

• 8 oz farfalle pasta

• 1 cup snap peas, trimmed and halved

• 1 cup asparagus, chopped into 1-inch pieces

• ½ cup radishes, thinly sliced

• ¼ cup red onion, thinly sliced

• ½ cup crumbled goat cheese or feta

• ¼ cup toasted almonds

• Fresh mint for garnish

For the Dressing

• 3 tablespoons Redstone Rosemary Fused Olive Oil

• 1½ tablespoons Redstone Black Mission Fig Dark Balsamic

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Salt and freshly cracked black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the farfalle pasta until al dente according to the package instructions. During the final two minutes of cooking, add the snap peas and asparagus to the pot so they blanch lightly while the pasta finishes cooking. Drain everything together and rinse under cool water to stop the cooking process and keep the vegetables bright and crisp.
2. In a large mixing bowl, whisk together the Rosemary Olive Oil, Fig Dark Balsamic, Dijon mustard, honey, salt, and pepper until the dressing is smooth and well combined.
3. Add the cooled pasta, snap peas, asparagus, radishes, red onion, and half of the goat cheese to the bowl. Gently toss the salad until everything is evenly coated in the dressing.
4. Transfer the pasta salad to a serving bowl and top with the remaining goat cheese, toasted almonds, and fresh mint. Cover and chill for about two hours before serving so the flavors have time to develop.

Redstone Olive Oil Test Kitchen Tips

Serving Ideas

This pasta salad pairs wonderfully with grilled dishes and light summer meals.

Serve it alongside grilled chicken, salmon, or shrimp for a complete meal. It also works beautifully as part of a picnic spread or summer potluck table. For an elegant presentation, try serving it on a large platter garnished with extra fresh herbs and a light drizzle of rosemary olive oil.

Frequently Asked Questions

Can this pasta salad be made ahead of time?

Yes. This pasta salad actually tastes even better after it has chilled for a couple of hours because the dressing has time to soak into the pasta and vegetables.

Can I substitute another pasta shape?

Absolutely. Farfalle works well for this recipe, but rotini, fusilli, or penne are also great options.

What cheese works best in this salad?

Goat cheese provides a creamy tang that pairs beautifully with fig balsamic, but feta also works well if you prefer a saltier flavor.

How long does pasta salad last in the refrigerator?

Stored in an airtight container, this pasta salad will stay fresh for 3–4 days in the refrigerator.