Let’s just take a minute to talk about how awesome pasta is. Spaghetti and meatballs, stuffed shells, lasagna, manicotti, ravioli, macaroni and cheese, pasta salad, no matter what your favorite is, let’s be honest, they’re all delicious!
Now with easily available gluten free pastas, everyone can enjoy their favorite! And speaking of favorites, this my friends, is my new favorite pasta salad!
Filled with fresh and healthy ingredients, you can’t go wrong bringing this pasta salad to a summer BBQ. Memorial Day is right around the corner (yay for 3 day weekends!) which means lots of time hanging outside, sipping cold beverages and of course, BBQ’s, in which this salad would be perfect for!
- 3 medium beets (peeled and quartered)
- 1 tbsp Enzo Olive Oil
- 1 tbsp balsamic vinegar
- ½ red onion (diced)
- 1 cup uncooked pasta (I recommend macaroni, penne or small shells)
- ¼ cup sun dried tomatoes (chopped)
- ¼ cup fresh basil (chopped)
- 1 cup spinach pesto (click link for homemade recipe)
- ¼ cup goat cheese (crumbled)
Preheat the oven to 450°.
Place the beets in a “foil basket” with the olive oil and balsamic vinegar.
Add the diced red onion, then wrap the foil around the beets and place in the oven for 45-60 minutes.
Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
Cook the pasta according to package directions.
Drain the cooked pasta, place in a large mixing bowl then add the sun dried tomatoes and basil. Chop the roasted beets, then add the beets and onions.
Add the spinach pesto.
Mix well then place in the refrigerator to chill for one hour.
Add the goat cheese before serving.
OMG, the flavors in this salad are so amazing! The roasted beets, the spinach pesto, the goat cheese, yes, yes and yes!
They’re so good for you and so tasty, I just can’t get enough!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Use gluten free pasta to make this recipe gluten-free.