Roasted Beet & Goat Cheese Pesto Pasta Salad

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Roasted beets, goat cheese and spinach pesto are tossed together in this deliciously easy vegetarian pasta salad recipe. The perfect side dish for a BBQ!

Roasted Beet Pasta Salad Recipe

Let’s just take a minute to talk about how awesome pasta is.

Spaghetti and meatballsstuffed shells, lasagna, manicotti, ravioli, macaroni and cheese, pasta salad, no matter what your favorite is, let’s be honest, they’re all delicious!

Goat Cheese Pesto Pasta Salad

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!

Spinach Pesto 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!

Beet & Goat Cheese Pesto Pasta Salad Ingredients

Pesto Pasta Salad Ingredients

  • 3 medium beets (peeled and quartered)
  • 1 tbsp 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)

Pesto Pasta Salad Instructions

Preheat the oven to 450°F.

Place the  beets in a “foil basket” with the olive oil and balsamic vinegar.

Roasting Beets

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.

Pesto Pasta Salad Recipe

Mix well then place in the refrigerator to chill for one hour.

Add the goat cheese before serving.

Roasted Beet and Goat Cheese Pasta Salad Recipe

OMG, the flavors in this salad are so amazing!  The roasted beets, the spinach pesto, the goat cheese, yes, yes and yes!

Spinach Pesto Pasta Salad

Here we are again, on my train of beet obsession, just riding alongside my beet hummus, chilled beet soup and caramelized beet and feta cheese salad.

Roasted Beet Pasta Salad

They’re so good for you and so tasty, I just can’t get enough!

Spinach Pesto Pasta Salad Recipe

Roasted Beet Pasta Salad Recipe
5 from 1 vote
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Roasted Beet & Goat Cheese Pesto Pasta Salad

Roasted beets, goat cheese and spinach pesto are tossed together in this deliciously easy vegetarian pasta salad recipe. The perfect side dish for a BBQ! 

Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Refrigeration Time 1 hour
Total Time 2 hours 5 minutes
Servings 4 people
Calories 457 kcal
Author Whitney Bond

Ingredients

  • 3 beets peeled and quartered
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ cup 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
  • ¼ cup goat cheese crumbled

Instructions

  1. Preheat the oven to 450°F.

  2. Place the beets in a “foil basket” with the olive oil and balsamic vinegar.
  3. Add the diced red onion, then wrap the foil around the beets and place in the oven for 45-60 minutes.
  4. Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
  5. Cook the pasta according to package directions.
  6. 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.
  7. Add the spinach pesto.
  8. Mix well then place in the refrigerator to chill for one hour.
  9. Add the goat cheese before serving.