Pasta salad is an easy, versatile, fresh summertime meal that requires only a few minutes with the stove on so you can get dinner on the table without breaking a sweat. It has the added bonus of being pretty much impossible to make incorrectly - just about any combo of ingredients will be tasty - and seldom makes a big mess in the kitchen.
We recently made a pasta salad with our beet campanelle as the base and added sliced red onion, cucumber, and a light vinaigrette dressing for a super-simple but visually stunning meal. The rich beet flavor would also go well with the addition of cherry tomatoes, fresh dill or oregano, and/or feta cheese.
Garden of Esther Beet Pasta Salad
1 pkg Garden of Esther beet pasta, any shape
1/2 red onion, in quarter moon slices
1 cucumber, sliced
Your favorite vinaigrette, to taste
1/2 cup cherry tomatoes, halved
1/4 cup roughly chopped fresh dill
1 TB chopped fresh oregano
1/4-1/2 cup feta cheese
Prepare the pasta according to the package directions and follow with a cool water rinse.
In a large bowl, mix the onion, cucumber, and vinaigrette (and fresh herbs and/or tomatoes, if using). Add the pasta and stir gently to combine. Serve topped with feta (if using).
Enjoy in the shade, by the pool, or hunkered down in the air conditioned comfort of home!