Roasted beets, goat cheese and spinach pesto are tossed together in this deliciously easy vegetarian beet pasta salad recipe. It’s the perfect side dish for a summer 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, no matter what your favorite is, let’s be honest, they’re all delicious! 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!

Beet & Goat Cheese Pesto Pasta Salad Ingredients

Ingredients

  • 3 medium beets (approximately 1 pound of beets peeled and quartered)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup diced red onion
  • 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)

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.

Spinach Pesto Pasta Salad

The flavors in this beet pasta salad are so amazing!  The combination of roasted beets, spinach pesto, and goat cheese, yes, yes and more yes!

Here we are again, on my train of beet obsession. They’re so good for you and so tasty, I just can’t get enough!

Spinach Pesto Pasta Salad
Roasted Beet Pasta Salad Recipe
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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! 

Ingredients

Instructions

  • Preheat the oven to 450°F.
  • 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.

Nutrition Facts

Serving 2servingCalories 457kcal (23%)Carbohydrates 35g (12%)Protein 11g (22%)Fat 30g (46%)Saturated Fat 6g (30%)Cholesterol 11mg (4%)Sodium 700mg (29%)Potassium 520mg (15%)Fiber 4g (16%)Sugar 10g (11%)Vitamin A 1555mg (31%)Vitamin C 7.4mg (9%)Calcium 150mg (15%)Iron 2.1mg (12%)
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