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Beet Pasta Salad Recipe

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4.2 from 21 reviews

A vibrant and refreshing Beet Pasta Salad combining al dente rotini pasta with sweet canned beets, crisp cucumber, crunchy nuts, and a tangy, herbaceous dressing. Perfect for a quick, nutritious lunch or a colorful side dish.

Ingredients

Pasta

  • 1/2 pound rotini pasta (or pasta of your choice)

Vegetables and Nuts

  • 13.5 ounce can beets (diced)
  • 2 cups cucumber (quartered lengthwise and sliced)
  • 1/2 cup pecans or walnuts (chopped)
  • 1/4 cup red onion (diced)

Dressing

  • 2 tablespoons lemon juice (approx. half a large lemon)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • salt + pepper (to taste)

Garnish

  • fresh chives, parsley or basil (finely chopped)

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a boil and cook your pasta according to package directions for “al dente”. Immediately drain and rinse the pasta under cold water to stop cooking and prevent sticking. Transfer the pasta to a large bowl.
  2. Prepare the dressing: While the pasta cooks, combine lemon juice, apple cider vinegar, maple syrup, dill weed, garlic powder, salt, and pepper in a small bowl. Mix well to ensure all ingredients blend into a tangy, flavorful dressing.
  3. Assemble the salad: Add the diced beets, sliced cucumber, chopped nuts, and red onion to the bowl with the pasta. Pour the prepared dressing over the ingredients and mix thoroughly so everything is evenly coated.
  4. Garnish and chill: Sprinkle finely chopped fresh chives, parsley, or basil on top for a fresh herbal note. Refrigerate the salad for at least 1 hour to allow flavors to meld, or serve immediately if preferred.

Notes

  • Rinsing the pasta after cooking stops the cooking process and helps prevent clumping in the salad.
  • You can substitute rotini with other short pasta shapes like penne, fusilli, or farfalle.
  • For extra crunch, toast the pecans or walnuts lightly before adding.
  • This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
  • Adjust vinegar and maple syrup quantities according to your taste preference for more acidity or sweetness.

Find it online: https://justsosavory.com/beet-pasta-salad-recipe/