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Prep
Difficulty
Easy
Time
Estimate
30 mins
First, allow the goat cheese to come up to room temperature. This lunch combo is perfect if starting with leftover Macaroni Salad, but if not, start whipping the salad up first. As the water starts to boil, chop the vegetables and if there is time whip up the goat cheese and herbs and start stuffing the snap peas. Package separately or place a few stuffed snap peas on top of the salad when serving or taking on the go.
This is an almost classic macaroni salad with a yogurt dressing and more veggies than pasta. Use macaroni or small shells. Vary your vegetable additions from broccoli to cauliflower to radishes to even turnips. Just dice them up small and toss them in.
Creamy herbs & goat cheese are filled into the open shells of snap peas. If this seems too time consuming, simply prepare the filling like a dip and have diners dip or even fill their own. These are delightful packed in a lunch bag or as a lovely party appetizer. Any herbs that you love will do from dill, parsley, sorrel, basil, rosemary, thyme or even cilantro for a southwest inspired flavor.
