Pink and Green Pasta Salad
Brighten up your table with this vibrant Pink and Green Pasta Salad, a feast for the eyes and the taste buds! This colorful dish combines tender rotini pasta with crisp, garden-fresh greens like baby spinach, cucumbers, and sugar snap peas, all brought together with a creamy, homemade beet dressing that gives the salad its stunning pink hue. Tangy Greek yogurt, zesty lime juice, and fragrant dill infuse the dressing with refreshing flavor, while crumbled feta adds a deliciously salty finish. Perfect as a light main course or a crowd-pleasing side, this pasta salad is not only visually striking but also packed with wholesome ingredients. Ready in just 30 minutes and served chilled, it’s an ideal choice for picnics, potlucks, or weeknight dinners. Make your next meal unforgettable with this easy, healthy, and delightfully unique pasta salad!
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Recipe Information
Ingredients
- 12 oz rotini pasta (or pasta of choice)
- 1 medium cooked beet
- 1 cup Greek yogurt
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach, chopped
- 1 medium English cucumber, diced
- 1 cup sugar snap peas, trimmed and halved
- 2 stalks green onions, thinly sliced
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to cool the pasta completely. Set aside.
While the pasta cooks, prepare the beet dressing. Peel the cooked beet and cut it into chunks. In a blender or food processor, combine the beet, Greek yogurt, lime juice, olive oil, minced garlic, salt, and black pepper. Blend until smooth and creamy, then set aside.
In a large mixing bowl, combine the cooled pasta, chopped baby spinach, diced cucumber, sugar snap peas, and green onions.
Pour the pink beet dressing over the pasta and vegetables. Toss everything gently to coat evenly.
Add the crumbled feta cheese and fresh dill, then toss lightly again.
Taste and adjust the seasoning with more salt or pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve cold as a main dish or a side dish. Garnish with additional dill or feta if desired.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 39.1 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1074 mg | 83% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2656 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
