Roasted Beet Pasta Salad with Basil Dressing
Welcome to July! The time of the year where a platter of sliced tomatoes and grilled corn is a perfectly acceptable dinner and my daily uniform consists of flip-flops and a sundress.
It’s also the time of year when recipe requests turn to effortless entertaining using fresh produce. Simple recipes to make when friends come over for a relaxing evening on the porch, a gathering down at the beach or a meal that doesn’t take too long to prepare. After all, we have summer to celebrate!
It’s with all that in mind that I created this roasted beet pasta salad with basil dressing. A simple yet unique spin on classic pasta salad. The hands-on time is minimal and it’s the perfect thing to bring to a potluck. Everyone likes pasta, right?
I love that the 4th is on a Tuesday this year, I feel like we’ve been celebrating for three days straight with still a few more days of vacation to go. And, by celebrating, I mean throwing a few veggie dogs or burgers on the grill, firing up a pasta salad and calling it a day.
Roasted beets are one of my favorite vegetables, though they do take a little bit of prepwork. Your call on how you want to get this done. Trader Joe’s sells already roasted bags of both yellow and red beets, ready to be thrown into salads like this or eaten on their own. No TJ’s nearby? Check your local produce department, they will likely have at least one variety available.
From there, it’s all about the assembly. Throw everything in a bowl and toss with basil dressing right before serving. The basil dressing is one of my favorites, and any extras will not go to waste. Try it swirled into hummus, on regular salads or tossed with red-ripe tomatoes.
Since July and August also come with the question, ‘what do we do with all this zucchini?’ I suggest roasting a few and throwing them into the salad as well. Why not? Thinly sliced and roasted, this is my favorite way to enjoy abundant zucchini.
For added texture and flavor, I threw in some halved mozzerella balls and toasted walnuts. For my vegan friends, you could probably omit the mozzerella without a huge change in the overall recipe.
My fellow American friends, I’m wishing you a wonderful 4th of July tomorrow. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Roasted Beet Pasta Salad with Basil Dressing
Ingredients
- 1 ½ lb rainbow beets
- 1 large zucchini squash, sliced, roasted
- 2 teaspoons olive oil, divided
- 4 cups whole wheat penne
- â…“ cup toasted walnuts, chopped
- 8 ounces small mozzarella balls, ciliegine, halved
- Basil chiffonade, for garnish
Basil Dressing
- ¼ cup lemon juice
- 1 clove garlic, minced
- 2 cups fresh basil leaves
- â…› teaspoon salt
- ¼ teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Preheat oven to 400 degrees F. Cut leaves off beets and set aside for another use. Drizzle 1 teaspoon olive oil and wrap in foil. Roast for 45-70 minutes until just fork tender. (Larger beets will take longer to roast)
- While the beets are cooking, bring a large pot of water to a boil and add pasta, cook until just al dente according to package directions. Drain, rinse with cold water and set aside.
- While the beets are cooking, prep and cook the zucchini. Slice the zucchini into half-moons and toss in the remainder teaspoon of oil. Place on a baking sheet in a single layer and roast for 20-25 minutes.Â
- When beets are finished, let them cool then rub the skin off using a paper towel. Remove any stems and slice into thin half-moons.Â
- In a large bowl, combine the cooked penne, roasted beets, zucchini, halved mozzerella balls and toasted walnuts.Â
- Place all of the ingredients for the dressing in a food processor or blender and puree until smooth. Pour dressing over the pasta salad and toss to combine. Season to taste with salt and pepper (if needed) and serve.Â