Penne Salad with Tomatoes Goat Cheese & Basil

The trick with this pasta salad is tossing everything while the penne is still slightly warm. Warm pasta melts the goat cheese just enough to create a creamy, tangy coating on every tube without turning it into a heavy sauce. That’s why the recipe says to toss until the cheese “begins to melt." Not fully melted, just softened.

Three cups of ripe, juicy tomatoes do most of the saucing. Their juice combines with the olive oil, balsamic vinegar, and semi-melted goat cheese to form a light dressing that clings to the penne’s ridges. If your tomatoes aren’t peak-season ripe, this salad will taste flat. Wait for summer tomatoes or use good-quality cherry tomatoes halved.

Fresh basil goes in by the three-quarter cup. That’s a lot, and it should be. Basil wilts into the warm pasta and perfumes the whole bowl.

Kitchen Tips

• Use ripe, juicy tomatoes. The recipe tips say this, and it bears repeating. The tomato juice IS the dressing liquid. Dry, mealy tomatoes leave you with a dry salad.
• Rinse the pasta with cold water to stop cooking, but don’t chill it completely. You want it cool enough to handle but warm enough to soften the goat cheese.
• Balsamic vinegar quality matters here. In a raw preparation like this, cheap balsamic tastes sharp and one-dimensional. A decent aged balsamic adds sweetness and complexity.
• Toss just before serving. If making ahead, hold the basil and add it right before serving so it stays bright green instead of turning black.

Variations

• Feta swap: The recipe suggests feta as an alternative. It’s saltier and less creamy than goat cheese, so reduce or skip the added salt.
• Add arugula: Toss in 2 cups of baby arugula for a peppery bite that cuts through the creamy cheese.