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.
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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