Tasty beetroot and pasta salad
Summary
Want a fresh twist for your lunch or dinner? Let’s chat about a dish that’s taken my kitchen by storm: the Tasty beetroot and pasta salad. Mixing the earthy flavors of beetroot with the wholesome goodness of pasta, this is a bowl bursting with colors and flavors, perfect for those “I need something delicious and nutritious” moments. Ready to uncover this AH7 gem?
Ingredients
- Pasta – 8 oz (225g) (Choose your fave type!)
- Beetroots – 3, roasted till they’re soft and lovely, then diced
- Feta Cheese – 1/2 cup (115g) (or more if you’re like me!)
- Fresh Arugula (Rocket) – 2 cups (475ml)
- Olive Oil, the extra virgin kind – 1/4 cup (60ml)
- Balsamic Vinegar – 2 tablespoons (30ml)
- Salt & Pepper – sprinkle to your heart’s content
- Crunchy Walnuts – 1/4 cup (60g), chopped
- Garlic – 2 cloves, minced up
- Lemon – Just the zest from one
Time to whip up: Roughly 30 minutes
Heads up: This serves about 4 hungry souls!
Nutrition Nitty-gritty (Per Serving)
- Calories: 320
- Protein: 10g
- Carbs: 45g
- Fiber: 5g
- Sugars: 8g
- Fats: 12g
- Cholesterol: 20mg
- Sodium: 320mg
- Potassium: 540mg
Get Cooking!
- First, get a pot of water to a good boil. Add a pinch of salt for flavor.
- Toss in the pasta. Cook it like the packet says – aiming for that ‘al dente’ perfection.
- While you’re waiting, whip up a dressing. In a bowl, stir together olive oil, balsamic vinegar, garlic, the zesty lemon zest, salt, and pepper.
- Pasta cooked? Awesome. Drain it, and in a big bowl, give it a good mix with the dressing.
- Time for beets! Fold in those delicious beetroot chunks.
- Now, let’s get cheesy. Sprinkle in the feta.
- For a fun crunch, throw in those walnuts.
- Lastly, gently mix in the arugula. Handle with love!
Quick Tips
- Fresh beets? Always a winner for flavor.
- If your pasta soaks up the dressing, don’t panic. Just drizzle some more before you serve.
- Not a walnut fan? Pine nuts make a tasty swap.
- Fancy a kick? A little sprinkle of chili flakes does the trick.
Let’s Eat!
Serve this Tasty beetroot and pasta salad chilled. It’s fab for picnics or a lazy sunny day lunch. Want to show off its colors? Use a wide dish! Add some crusty bread or maybe grilled tofu on the side. Either way, this salad’s gonna shine.
Wrapping up, this isn’t just food. It’s a mood. Dive into this bowl of Tasty beetroot and pasta salad, and you’ll get what I mean. AH7’s all about savoring the good stuff, and with this dish, you’re doing just that. Enjoy your meal!
FAQS
Q1: What type of pasta works best for the Tasty beetroot and pasta salad?
A1: Any pasta type can work, but penne, fusilli, or farfalle are especially great choices due to their ability to hold the dressing well.
Q2: Can I use pickled beetroots instead of fresh?
A2: Yes, you can! Just ensure to drain them well and adjust seasoning as pickled beets might add extra tanginess.
Q3: Is this salad suitable for vegetarians?
A3: Absolutely! The Tasty beetroot and pasta salad is 100% vegetarian-friendly.
Q4: How long can I store this salad in the refrigerator?
A4: Ideally, consume within 2-3 days for maximum freshness. Store in an airtight container.
Q5: Can I add other vegetables to the salad?
A5: Of course! Feel free to customize. Cherry tomatoes, cucumbers, or bell peppers can be excellent additions.
Q6: Is there an alternative to feta cheese in the Tasty beetroot and pasta salad?
A6: Yes, you can replace feta with goat cheese, ricotta, or even mozzarella cubes if you prefer.
Q7: What’s the significance of lemon zest in the recipe?
A7: Lemon zest adds a zesty, fresh aroma and tanginess that complements the earthy beetroot flavor.
Q8: Can I make this salad gluten-free?
A8: Definitely! Just opt for gluten-free pasta varieties, and you’re good to go.
Q9: How can I make the salad creamier?
A9: Consider adding a dollop of Greek yogurt or a splash of cream to the dressing for a creamier consistency.
Q10: Can I prepare this salad ahead for a party?
A10: Yes! Just mix everything except arugula. Add it just before serving to maintain its crispness.
If you found this helpful, you’ll definitely want to read our piece on salad recipes.
Tasty beetroot and pasta salad
Nutritions
Ingredients
- Pasta – 8 oz 225g (Choose your fave type!)
- Beetroots – 3 roasted till they’re soft and lovely, then diced
- Feta Cheese – 1/2 cup 115g (or more if you’re like me!)
- Fresh Arugula Rocket – 2 cups (475ml)
- Olive Oil the extra virgin kind – 1/4 cup (60ml)
- Balsamic Vinegar – 2 tablespoons 30ml
- Salt & Pepper – sprinkle to your heart’s content
- Crunchy Walnuts – 1/4 cup 60g, chopped
- Garlic – 2 cloves minced up
- Lemon – Just the zest from one
Instructions
- First, get a pot of water to a good boil. Add a pinch of salt for flavor.
- Toss in the pasta. Cook it like the packet says – aiming for that ‘al dente’ perfection.
- While you’re waiting, whip up a dressing. In a bowl, stir together olive oil, balsamic vinegar, garlic, the zesty lemon zest, salt, and pepper.
- Pasta cooked? Awesome. Drain it, and in a big bowl, give it a good mix with the dressing.
- Time for beets! Fold in those delicious beetroot chunks.
- Now, let’s get cheesy. Sprinkle in the feta.
- For a fun crunch, throw in those walnuts.
- Lastly, gently mix in the arugula. Handle with love!
Notes
If your pasta soaks up the dressing, don’t panic. Just drizzle some more before you serve.
Not a walnut fan? Pine nuts make a tasty swap.
Fancy a kick? A little sprinkle of chili flakes does the trick. Serve this Tasty beetroot and pasta salad chilled. It’s fab for picnics or a lazy sunny day lunch. Want to show off its colors? Use a wide dish! Add some crusty bread or maybe grilled tofu on the side. Either way, this salad’s gonna shine.
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