Beet Pasta Salad

by Erin

Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

Beet Pasta Salad.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients.

Beet Pasta Salad Ingredients:

  • beets
  • olive oil
  • balsamic vinegar
  • red onion
  • preferred pasta shape
  • basil pesto
  • walnuts
  • fresh basil
  • goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

Beet Pasta Salad in a Serving Bowl.

Four years ago: Bacon Goat Cheese Pretzel Pops

Seven years ago: Weekly Meal Plan #29

Nine years ago: Healthy Vegetarian Taco Salad

Ten years ago: Mixed Berry Slab Pie

Eleven years ago: Roasted Cherry Brownie Cheesecake

Beet Pasta Salad.


Yield: 16 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 3 beets, peeled and diced
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 cup diced red onion
  • 16 oz. uncooked preferred pasta shape
  • 1 cup arugula basil pesto*
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup fresh basil, chopped
  • 4 oz. goat cheese, crumbled


  1. Preheat oven to 450°F.
  2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
  3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
  4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
  5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
  6. Cover and store in the refrigerator for one hour, or until ready to to serve.


*Can substitute with regular basil pesto.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from Whitney Bond.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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1 comment

Beet Mashed Potatoes November 1, 2023 - 7:35 pm

[…] like dirt, but I love them. To prove it I’ve made everything from typical roasted beets to beet pasta salad, beet potato salad, one of my favorites beet gnocchi, beet biscuits, beet chips, and have even put […]


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