Roasted Beet & Goat Cheese Pesto Pasta Salad
Roasted beets, goat cheese and spinach pesto are tossed together in this deliciously easy vegetarian pasta salad recipe. The perfect side dish for a BBQ!
Ingredients
- 3 beets, peeled and quartered
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ cup red onion, diced
- 1 cup uncooked pasta, I recommend macaroni, penne or small shells
- ¼ cup sun dried tomatoes, chopped
- ¼ cup fresh basil, chopped
- 1 cup spinach pesto
- ¼ cup goat cheese, crumbled
Instructions
- Preheat the oven to 450°F.
- Place the beets in a “foil basket” with the olive oil and balsamic vinegar.
- Add the diced red onion, then wrap the foil around the beets and place in the oven for 45-60 minutes.
- Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
- Cook the pasta according to package directions.
- Drain the cooked pasta, place in a large mixing bowl then add the sun dried tomatoes and basil. Chop the roasted beets, then add the beets and onions.
- Add the spinach pesto.
- Mix well then place in the refrigerator to chill for one hour.
- Add the goat cheese before serving.
Nutrition Facts
Serving 2gCalories 457kcal (23%)Carbohydrates 35g (12%)Protein 11g (22%)Fat 30g (46%)Saturated Fat 6g (30%)Cholesterol 11mg (4%)Sodium 700mg (29%)Potassium 520mg (15%)Fiber 4g (16%)Sugar 10g (11%)Vitamin A 1555mg (31%)Vitamin C 7.4mg (9%)Calcium 150mg (15%)Iron 2.1mg (12%)
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