Beet Pasta Salad
This vibrant beet pasta salad combines tender beets with al dente pasta, tossed in a tangy vinaigrette.
Servings: 4 Servings
Calories: 388cal
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.
Nutrition
Calories: 388cal | Carbohydrates: 66g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 149mg | Potassium: 421mg | Fiber: 4g | Sugar: 17g | Vitamin A: 104IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
