Beet Pasta Salad

2 cups Colavita Gemelli

3 medium beets, stem removed and peeled

Handful of parsley leaves, chopped

Handful of fresh dill fronds, chopped

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

¼ cup Colavita Extra Virgin Olive Oil

Juice of 1 lemon (about 3 tbsp)

4 oz goat cheese crumbles

Slice the peeled beets into very thin strips.

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

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.

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).

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.

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

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

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

Add in goat cheese, if desired.

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Beet Pasta Salad