One of my favorite meals to make during the summer are different variations of salads. Fruit, veggie, tosses, pasta, chicken, tuna… you get the drift. Basically I love being able to either quickly prep myself a balanced meal in a bowl, or have it ready to go in the fridge so I don’t have to cook. If you like beets here is a new salad I’ve started making for myself that I just can’t get enough of.
Ingredients ::
- ½-3/4 cup pasta
- 1 ½- 2 cups mixed greens or lettuce of your choice
- 1-2 diced beets
- Olive oil
- 1 Tbsp toasted pinenuts
- ¼ cup crumbled goat cheese
- 2 Tbsp. pesto
Instructions ::
- Cook and drain the pasta. Before chilling the pasta toss liberally with olive oil until well coated.
- Once the pasta is chilled remove from fridge and check to see if you’d like more olive oil. Add as desired.
- Toast the pinenuts in a small pan. Watch them closely to make sure they don’t burn!
- Start building your salad – mixed greens, pasta, diced beets, pesto, goat cheese, and toasted pinenuts.
- ENJOY!
Tips ::
- Mix things up by making this an all pasta salad. This version can be made ahead of time for a pre-prepped meal.
- Add red onions for an extra kick.
- Mix up the main veggie – various root veggies, asparagus, or another favorite.
- Obviously the pasta is the most time consuming part of this recipe, I suggest making a large batch at once and having it on hand.
Do you have a favorite easy summer salad? Something to take to the lake, park, or just enjoy as you play in the yard? Tell me your recipe!
I love pasta salads in the summer and am always looking for new ideas. Thanks!
I love beets! Thank you for the recipe
I love beets so this recipe is right up my alley.
I love putting beets in my smoothies and have never thought of adding them to a salad but your recipe sounds delicious!
I haven’t eaten many beets in my life, but my co-workers have been raving about them lately so maybe I’ll try this salad!