Pasta Salad with Olives and Beets

We don't like to boil and then drain vegetables since nutrients are lost that way. Instead, roast the beets for this salad and then quickly saute them, which imparts great flavor and sweetness.
By / Photography By Shell B Royster | August 31, 2015

Ingredients

  • 2 tablespoons olive oil
  • 3 cups cooked beets (about 1 pound), diced
  • 4 cups cooked penne or ziti
  • ½ cup chopped, pitted Kalamata olives
  • 1 tablespoon coarse-ground prepared mustard
  • ¼ cup chopped fresh parsley
  • Juice of 1 lemon
  • Grated Parmesan cheese (optional)

Instructions

Bring a lightly oiled sauté pan to medium-high heat. Add beets; sauté, stirring constantly, until the beets are slightly crisp on the outside, about 5 minutes. Combine cooked pasta, beets and remaining ingredients in a serving bowl. Add salt, pepper and Parmesan to taste.

Ingredients

  • 2 tablespoons olive oil
  • 3 cups cooked beets (about 1 pound), diced
  • 4 cups cooked penne or ziti
  • ½ cup chopped, pitted Kalamata olives
  • 1 tablespoon coarse-ground prepared mustard
  • ¼ cup chopped fresh parsley
  • Juice of 1 lemon
  • Grated Parmesan cheese (optional)
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