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Beet Pasta Salad

Beet Pasta Salad
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Beet Pasta Salad

Beet Pasta Salad

This beet pasta salad features our braid pasta, gemelli, and also produces a vibrant and colorful dish, perfect for any summer outing!

Yields8 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

Ingredients

 2 cups Colavita Gemelli
 3 medium beets, stem removed and peeled
 handful of parsley leaves, chopped
 a handful of fresh dill fronds, chopped
 a handful of good walnuts, roughly chopped
 salt and fresh cracked black pepper
 1 tbsp fresh lemon juice
 2 tbsp Colavita Extra Virgin Olive Oil
Dressing:
 1 tbsp za'atar (see recipe below)
 1/4 cup Colavita Extra Virgin Olive Oil
 juice of 1 lemon (about 3 tbsp)
 4 oz goat cheese crumbles

Directions

1

Slice the peeled beets into very thin strips.

2

Heat 2 tablespoons of Colavita Olive Oil in a large skillet over medium heat.

3

Add the beet strips to the olive oil with ¼ teaspoon salt, and a pinch of black pepper, and 1 tbsp lemon juice. Allow the beets to simmer and cook for about 15 minutes, stirring occsasionally.

4

Meanwhile, in a large pot, bring water to a boil to cook the pasta. Once the water is boiling, add a generous pinch of salt. Add the gemelli to the salted, boiling water and cook according to the package instructions (8 minutes).

5

Drain the cooked pasta in a colander. Add the drained and cooked pasta to the pan with the cooked beets. Mix the pasta well with the beet mixture – it will start to turn a bright pink color.

6

Once the beets and pasta are well incorporated, remove it from the heat to a large serving bowl.

7

To make the dressing, combine all the dressing ingredients and whisk.

8

Drizzle the pasta with the dressing and sprinkle in the walnuts and herbs.

9

Add in goat cheese, if desired.

Ingredients

 2 cups Colavita Gemelli
 3 medium beets, stem removed and peeled
 handful of parsley leaves, chopped
 a handful of fresh dill fronds, chopped
 a handful of good walnuts, roughly chopped
 salt and fresh cracked black pepper
 1 tbsp fresh lemon juice
 2 tbsp Colavita Extra Virgin Olive Oil
Dressing:
 1 tbsp za'atar (see recipe below)
 1/4 cup Colavita Extra Virgin Olive Oil
 juice of 1 lemon (about 3 tbsp)
 4 oz goat cheese crumbles

Directions

1

Slice the peeled beets into very thin strips.

2

Heat 2 tablespoons of Colavita Olive Oil in a large skillet over medium heat.

3

Add the beet strips to the olive oil with ¼ teaspoon salt, and a pinch of black pepper, and 1 tbsp lemon juice. Allow the beets to simmer and cook for about 15 minutes, stirring occsasionally.

4

Meanwhile, in a large pot, bring water to a boil to cook the pasta. Once the water is boiling, add a generous pinch of salt. Add the gemelli to the salted, boiling water and cook according to the package instructions (8 minutes).

5

Drain the cooked pasta in a colander. Add the drained and cooked pasta to the pan with the cooked beets. Mix the pasta well with the beet mixture – it will start to turn a bright pink color.

6

Once the beets and pasta are well incorporated, remove it from the heat to a large serving bowl.

7

To make the dressing, combine all the dressing ingredients and whisk.

8

Drizzle the pasta with the dressing and sprinkle in the walnuts and herbs.

9

Add in goat cheese, if desired.

Beet Pasta Salad

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