Recipe

Baby beetroot pasta salad

This fresh, delicious pasta salad recipe sees tender baby beets, creamy feta and grilled zucchini come together flawlessly for a perfect sharing dish or light dinner

Oct 31, 2011 1:00pm
  • 35 mins cooking
  • Serves 6
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Ingredients

Baby beetroot pasta salad
  • 3 cup dried spiral pasta
  • 1 large zucchini, thinly sliced lengthways
  • 450 gram can baby beetroots, drained
  • 150 gram baby spinach leaves
  • 200 gram feta cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped dill

Method

Baby beetroot pasta salad
  • 1
    Cook pasta in a large saucepan of boiling salted water, following packet instructions; drain well. Set aside to cool.
  • 2
    Meanwhile, preheat barbecue grill plate on high. Lightly spray zucchini slices with oil. Barbecue 1-2 minutes each side, until golden and tender. Cut into 2cm slices.
  • 3
    To make the dressing: In a jug, whisk all ingredients together. Season to taste.
  • 4
    Chop beetroot into quarters. Toss pasta in a serving bowl with beetroot, zucchini, spinach and dressing.

Notes

Save time by using char-grilled zucchini slices from the deli section of your supermarket.

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