halfbakedharvest4.7
Goat Cheese, Roasted Beet and Basil Pasta Salad.
Trust me, it’s going to become your go-to summer pasta salad!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●oven
- ●baking sheet
- ●pot
- ●bowl
📝 Preparation Steps
1
Basil Vinaigrette
fresh basil2 cups
2
In a blender or food processor, blend the basil, olive oil, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
fresh basil2 cupscup olive oil1/2olive oil2 tablespoonslemon juice2 tablespoonsgarlic1 clove
3
Salad
4
Preheat the oven to 400 degrees F.
5
Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on a baking sheet. Roast for ⏱️ 25-30 minutes or until the beets are tender and charred on the edges.
cup olive oil1/2olive oil2 tablespoons
6
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl. To the hot pasta, add the goat cheese and couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the yellow squash, fresh corn and watercress and toss to combine. Top the pasta with the roasted beets and avocado. Serve the remaining vinaigrette on the side.
fresh basil2 cupsavocado (sliced)1
Nutrition Facts
calories
519 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
6 g
sugar Content
7 g
sodium Content
204 mg
protein Content
16 g
cholesterol Content
8 mg
carbohydrate Content
70 g
saturated Fat Content
6 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...