This vibrant beet pasta salad combines tender beets with al dente pasta, tossed in a tangy vinaigrette. With a burst of colour and flavour from cucumber, fresh herbs and pecans.
This refreshing and nutritious dish perfect for any occasion! Think Christmas, Valentine’s Day, pool parties, potlucks, and so much more.
This is inspired by my roasted beet pasta sauce, but this time a cold dish.
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Ingredients + Substitutions
Here’s everything you’ll need to make this delicious beet pasta salad recipe.
- Pasta: I like rotini because it’s fun and pretty. But you may use any shape you'd like, just stick to short varities like penne or rigatoni. You may also use gluten free pasta like chickpea or rice pasta. Do not overcook.
- Veggies: Beets for sweet, earthy flavour, cucumber for freshness, and red onion for a zesty flavour. You may use green onion instead of red if a more mild flavour is preferred.
- Pecans: For crunch, added protein and flavour. Omit for nut-free. OR, try it with toasted pine nuts, slivered almonds, or walnuts.
- Lemon: Use freshly squeezed for the best flavour.
- Vinegar: I like apple cider vinegar, but you may use another vinegar such as balsamic vinegar or more fresh lemon juice.
- Maple syrup: Pure maple syrup is refined sugar-free, but other liquid sweeteners also work.
- Spices: A mix of garlic powder, dill weed, salt and pepper. Adjust to your taste.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Begin by cooking your pasta but do not overcook. Once cooked, drain and rinse immediately. Transfer the cooked pasta to a large bowl.
Meanwhile, combine all the dressing ingredients in a small jar or bowl.
Then add the remaining ingredients to the salad bowl, and mix well.
Serve your beet pasta salad with freshly chopped chives, fresh parsley, fresh basil, fresh mint, or any other herbs you like.
Variations
- Make it gluten-free by using gluten-free pasta, chickpea pasta, quinoa or brown rice.
- Spicy: Add some kick with a pinch of red pepper flakes or hot sauce to the dressing.
- Sweet: For a sweeter taste, add some dried cranberries, raisins and/or chopped dates to your salad, plus an additional tablespoon of maple syrup to the dressing.
- Cheesy: This salad is dairy-free, but if you'd like you may add some vegan feta cheese or goat cheese for added salty and cheesy flavour.
- Extra flavour: This salad is oil-free and suitable for a WFPB (whole-food-plant-based) diet. However, if you're not avoiding oil, you may add a drizzle of extra virgin olive oil to the dressing.
What else can I add?
- Corn (thawed frozen, or canned)
- Halved cherry or grape tomatoes
- Diced zucchini
- Sliced black olives
- Diced bell peppers
- Baby spinach
Storage
This beet pasta salad recipe will keep in the fridge for 3-4 days.
I don't recommend freezing pasta as the texture will become soggy once thawed.
Expert Tips
- Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
More delicious pasta salad recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- ½ pound rotini pasta or pasta of your choice
- 13.5 ounce can beets diced
- 2 cups cucumber quartered lengthwise and sliced
- ½ cup pecans or walnuts chopped
- ¼ cup red onion diced
For the dressing
- 2 tablespoons lemon juice approx. half a large lemon
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dill weed
- ½ teaspoon garlic powder
- salt + pepper to taste
For garnish
- fresh chives, parsley or basil finely chopped
Instructions
- Bring a large pot of generously salted water to a boil and cook your pasta according to package directions for "al dente" pasta. Immediately drain and rinse the pasta to prevent overcooking. Then transfer it to a large bowl.
- While the pasta is cooking, combine all the salad dressing ingredients in a small bowl and mix well.
- Then add all the remaining salad ingredients to the bowl with the cooked pasta and pour the dressing on top. Mix well, garnish with fresh chives and refrigerate it for 1 hour or longer, or enjoy it immediately.
Notes
- Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure your pasta does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
Regina says
This look divine, thank you for sharing 😊 Do you think fresh and roasted beet would work here?
Rosa says
Hi Regina, yes absolutely it would. Enjoy 🙂
Regina says
Thanks Rosa. Made it today and it was delicious! 😊
Rosa says
Wonderful! Thrilled you enjoyed it and thanks for coming back to leave a review. 🙂