Description
A vibrant and delicious vegetarian beet pasta salad, perfect for a light meal or side dish.
Ingredients
Scale
- 1/2 pound rotini pasta or pasta of your choice
- 1 can beets, diced
- 2 cups cucumber, quartered lengthwise and sliced
- 1/2 cup pecans or walnuts, chopped
- 1/4 cup red onion, diced
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 11/2 teaspoon dill weed
- 1/21/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh chives, parsley, or basil, finely chopped
Instructions
- Cook the Pasta: Start by boiling some salted water and cooking your pasta until it is al dente; it should feel slightly firm. Salting the water properly makes all the difference.
- Prepare the Beets: While the pasta is cooking, roast or boil the beets until they are tender and easy to pierce with a fork. The earthy aroma will fill your kitchen. Make sure they are tender enough, or they will stay too firm in the salad.
- Drain & Cool Pasta: Once the pasta is done, drain it in a colander and rinse it under cold water right away to prevent sticking. It is important to cool it quickly to stop further cooking. Do not let the pasta sit too long in the colander, as it might stick together.
- Mix Dressing Ingredients: In a small bowl, whisk together the olive oil, apple cider vinegar, and maple syrup until you get a smooth mixture. It should look glossy and inviting.
- Combine All Ingredients: In a large bowl, toss together the cooled pasta, roasted beets, chopped veggies, and dressing until everything is well coated. It should look colorful and vibrant, ensuring each bite has a bit of everything.
- Let it Chill: Let the salad sit in the fridge for about 15 minutes before serving; this helps the flavors meld.
- Final Taste Check: Before serving, give it a quick taste; you can adjust seasoning with salt or a touch more maple syrup if it seems too tangy.
Notes
- Storage Tips: Store in an airtight container in the refrigerator at temperatures below 40 degrees F for up to 3-4 days. Do not freeze.
- Expert Tips: Salt your pasta water well to improve its texture.
- If the pasta sticks together after cooking, a quick rinse with cold water immediately after draining will help.
- If the salad is too tangy, add a little extra maple syrup to balance out the flavors nicely.
- For beets that turn out too firm, ensure they are fully cooked before mixing into the salad.
- If your dressing separates, mix it just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 388
- Sugar: 17g
- Sodium: 149mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 10g