Baby Beet Pasta Salad
- 10 oz rotini pasta
- 1 large zucchini, thinly sliced lengthwise
- 5 oz baby spinach leaves
- 1 can (16 oz) beets, drained and quartered
- 7 oz feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp chopped dill
- Cook the pasta in a large saucepan of boiling, salted water, according to package directions. Drain well. Set aside to cool.
- Meanwhile, preheat a grill pan on high heat. Lightly spray zucchini slices with no stick cooking spray. Cook 1-2 mins each side, until golden and tender. Cut into 1-inch pieces.
- For the dressing, whisk the oil, lemon juice and dill in a small bowl. Season to taste.
- Transfer the pasta to a large serving bowl. Add half the dressing and toss well. Add zucchini, spinach, beets, feta cheese and remaining dressing. Toss gently to combine.
rotini pasta, zucchini, baby spinach, beets, feta cheese, extravirgin olive oil, lemon juice, dill
Taken from recipes-plus.com/api/v2.0/recipes/35545 (may not work)