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.
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:
- 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.
Four years ago: Bacon Goat Cheese Pretzel Pops
Seven years ago:Â Weekly Meal Plan #29
Nine years ago:Â Healthy Vegetarian Taco Salad
Ten years ago:Â Mixed Berry Slab Pie
Eleven years ago:Â Roasted Cherry Brownie Cheesecake
Source: Adapted from Whitney Bond.
1 comment
[…] 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 […]