Imagine a vibrant, colorful dish that not only looks Instagram-worthy but also promises an explosion of flavors in every single bite. This Roasted Beet Pasta Salad with Basil Dressing is your ticket to transforming an ordinary meal into an extraordinary culinary experience. With its stunning deep purple hues, creamy feta cheese, and a zesty basil dressing, this recipe is about to become your new summer obsession that will impress both family and friends.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz of pasta (your choice)
- 2 medium beets, roasted and diced
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of fresh basil, chopped
- 3 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and trim the beets, leaving about 1/2 inch of stem attached. Wrap each beet individually in aluminum foil.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until they can be easily pierced with a fork. The cooking time may vary depending on the size of the beets.
- While the beets are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
- Once the beets are done, remove them from the oven and let them cool for 10-15 minutes. When they are cool enough to handle, use gloves or paper towels to peel off the skin. Dice the roasted beets into small, uniform cubes.
- In a small bowl, prepare the basil dressing by whisking together olive oil, balsamic vinegar, chopped fresh basil, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled pasta, diced roasted beets, and crumbled feta cheese. Pour the basil dressing over the mixture and gently toss to ensure everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed. For best flavor, refrigerate the pasta salad for 30 minutes to allow the flavors to meld together.
- Before serving, give the pasta salad a gentle stir and garnish with additional fresh basil leaves if desired. Serve chilled or at room temperature.
Tips
- Use gloves or dark-colored kitchen towels when handling roasted beets to prevent staining your hands and clothes.
- For enhanced flavor, roast the beets a day ahead and refrigerate, which allows the flavors to intensify.
- Choose a pasta shape with ridges or curves like rotini or farfalle to help the dressing cling better.
- If you're short on time, you can use pre-cooked vacuum-sealed beets from the grocery store.
- For a vegan version, substitute feta with plant-based cheese or toasted pine nuts.
- Always taste and adjust seasoning before serving, as the flavors can change when chilled.
- This salad tastes even better the next day, making it perfect for meal prep and picnics!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
