Recipe - Beet pasta salad

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).

Vero Beach local fresh pasta.
Kale-free recipe! This kale is just for show.

Enjoy in the shade, by the pool, or hunkered down in the air conditioned comfort of home!

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