PINK PASTA SALAD
This recipe came to life when I was gifted a jar of pickled beets for my birthday. I had no idea it was everything I needed to make the prettiest, pinkest, pasta salad I’ve ever had! It’s tangy, creamy, and most importantly…PINK!
PINK PASTA SALAD RECIPE makes 6-8 servings
INGREDIENTS
1 1/2 cups cavatapi pasta (you can use any pasta that is similar like penne or macaroni)
1/4 cup olive oil
1 cup cherry tomatoes
6 oz goat cheese
1/4 cup pickled beets + the juice
a few fresh (3-4) large basil leaves
salt and papper
DIRECTIONS
Bring a pot of very salty water to a boil. Cook your pasta as per instructions, drain, and put in an ice bath to quickly cool.
Prepare your vegetables: cut cherry tomatoes in half, chiffonade (very thinly sliced strips) basil, and small dice the beets.
In a large bowl toss cooked pasta in olive oil to coat well. Add in the cut vegetables and season with salt and pepper. Toss again to combine everything.
Crumble the goat cheese over the bowl and fold in with a spatula until creamy
Garnish with basil and serve
