Garden Pasta Salad with Beets and Goat Cheese - dummies

Garden Pasta Salad with Beets and Goat Cheese

By Bev Bennett

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

  1. Chop the olives.

  2. Core and chop the tomatoes.

  3. Dice the beets.

  4. Chop the herbs

  5. Combine the olives, pasta, tomatoes, 2 cups beets, and oregano in a large bowl.

  6. Add the cheese.

  7. In a cup, stir together the oil, lemon juice, and pepper.

  8. Stir the liquid mixture into salad mixture.

  9. 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.