Name: Baby beetroot pasta salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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