Summer Berry Pasta Salad with Herbs & Goat Cheese Paired with Carbonic Pinot Noir
Summer Berry Pasta Salad with Herbs & Goat Cheese Paired with Carbonic Pinot Noir
This dish feels and looks like summer and would be a perfect side for the 4th of July or a backyard BBQ: bright berries, fresh herbs, creamy goat cheese, crisp greens, and just enough pasta to make it satisfying without weighing things down. It’s beautiful on the table, easy to assemble at a cookout or campsite, and full of flavors that only get better as the day goes on.
Pair it with a chilled glass of 2025 Rosé or 2025 Carbonic Pinot Noir and you’ve got the perfect summer meal.
Summer Berry Pasta Salad with Herbs & Goat Cheese
Serves: 4-6
Recipe by: Tanya Miller
Suggested wine pairings: 2025 Rosé & 2025 Carbonic Pinot Noir
INGREDIENTS:
- ½ lb pasta of choice, cooked (you may not use all of it — we prefer this salad to be fresh‑forward rather than pasta‑heavy, but it’s up to you!)
- Several handfuls mixed greens
- 4–6 oz goat cheese, divided
- ~1 ½ cups strawberries, diced to about the size of a blueberry, divided
- ~1 cup blueberries
- ¾ cup chopped smokehouse almonds
- 2–3 Tbsp each chopped fresh mint and basil
- ~2 Tbsp extra virgin olive oil
- 1–2 Tbsp champagne or white wine vinegar
INSTRUCTIONS:
- Make the strawberry vinaigrette: Add ⅓–½ cup of the diced strawberries to a small bowl with 1–2 Tbsp sugar (depending on sweetness) and 1 Tbsp vinegar. Let the mixture macerate for 30–60 minutes. Mash or purée and adjust for sweet/tart balance.
- Prepare the pasta: Cook pasta according to package directions. While it cooks, chop the almonds. Drain the pasta and reserve ½ cup of the pasta water. While the pasta is still warm, add ⅓–½ of the goat cheese, a drizzle of olive oil, and a splash of pasta water if needed. Toss to coat.
- Prep the herbs: Chop the mint and basil right before assembling the salad to keep them bright and fragrant and so they don’t brown at the edges.
- Assemble the salad: On a platter or in a large bowl, layer the mixed greens and spoon over the strawberry vinaigrette. Add the pasta, blueberries, and remaining strawberries. Top with the remaining goat cheese, almonds, and fresh herbs.
- Serve: Toss gently when ready to serve. Enjoy with a chilled glass of Rosé or a slightly chilled glass of Carbonic Pinot Noir.
At Gård, our recipes come from our in‑house trio of food‑obsessed creatives: Jen (Director of Marketing), Tanya (Culinary Creator and Woodinville Tasting Room Associate), and William (Marketing Manager & Photographer). We’re siblings (Tanya and Jen biologically; William honorarily), teammates, and fellow home cooks who love great wine, incredible food, and making dishes that look as good as they taste. The recipes you’ll find on our blog are developed, styled, and photographed right here by us — and we have so much fun doing it. We hope you enjoy what we do! Comments or questions? Please email Jen.
