Description
A vibrant and easy-to-make pink pasta salad served in individual cups for a fun presentation.
Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1/2 cup beetroot puree
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/2 cup diced cucumber
- 1/4 cup crumbled feta cheese
- 1 tbsp chopped fresh dill
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a bowl, mix beetroot puree, Greek yogurt, and lemon juice until smooth.
- Add the cooled pasta to the beetroot mixture and toss to coat evenly.
- Stir in diced cucumber, feta cheese, and fresh dill.
- Season with salt and pepper to taste.
- Spoon the salad into individual cups and serve chilled.
Notes
- For a creamier texture, add more Greek yogurt.
- Replace feta with goat cheese for a different flavor.
- Best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pink pasta salad, beetroot pasta, vegetarian salad, quick lunch