Name: Baby beetroot pasta salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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

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

Ingredients

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

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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