Baby beetroot pasta salad

  • 35 mins cooking
  • Serves 6
  • Print


Baby beetroot pasta salad
  • 3 cup dried spiral pasta
  • 150 gram baby spinach leaves
  • 450 gram can baby beetroots, drained
  • 200 gram feta cheese
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped dill


Baby beetroot pasta salad
  • 1
    Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well. Set aside to cool.
  • 2
    Meanwhile, preheat barbecue grill plate on high. Lightly spray zucchini slices with oil. Barbecue 1-2 minutes each side, until golden and tender. Cut into 2cm slices.
  • 3
    To make the dressing: In a jug, whisk all ingredients together. Season to taste.
  • 4
    Transfer pasta to a large serving bowl. Toss half dressing through. Add all remaining ingredients and dressing, tossing well.


Save time by using char-grilled zucchini slices from the deli section of your supermarket.

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