Garden Pasta Salad with Beets and Goat Cheese
Although beets’ red color tends to run, the beets add a wonderful sweetness to this pasta salad — so what if your pasta salad is a little red? You can use whatever kind of pasta you prefer, but this recipe recommends penne.
Preparation time: 10 minutes
Yield: 4 servings
1/2 cup Greek olives
6 cups cooked penne, or similar pasta
2 medium tomatoes
1 can beets
2 tablespoons fresh oregano, or thyme, or a combination
4 ounces (1 cup) crumbled goat cheese
1/4 cup olive oil
1 to 2 tablespoons lemon juice
Pepper to taste
Chop the olives.
Core and chop the tomatoes.
Dice the beets.
Chop the herbs
Combine the olives, pasta, tomatoes, 2 cups beets, and oregano in a large bowl.
Add the cheese.
In a cup, stir together the oil, lemon juice, and pepper.
Stir the liquid mixture into salad mixture.
Toss gently but well.
Per serving: Calories 594 (From fat 253); Fat 28g (Saturated 8g); Cholesterol 22mg; Sodium 581mg; Carbohydrate 68g (Dietary fiber 5g); Protein 17g.