Blood Red Beetroot Pasta Salad
Ingredients
For the Base Beetroot Pasta Salad:
- Pasta I used 'spirali'
- Beetroot Juice
- A small bunch Basil chopped finely
- Vegan Feta
- Garlic infused olive oil optional
Optional Ingredients if making a layered pasta salad:
- Roasted Courgette & peppers
- Chopped tomatoes
- Olives
- Chopped Nuts
- Salad Leaves OR Spinach
Instructions
For the pasta:
- Cook two portions of the pasta according to the packet instructions - Just swap out water for beetroot juice and add a vegetable stock tablet.*
For the Base beetroot pasta salad:
- Meanwhile, as the pasta cooks, prepare the rest of the pasta salad by chopping up the basil and massaging with garlic infused olive oil.
- When ready to serve simply spoon the pasta into a large bowl and top with the basil and crumbled Vegan feta.
For a Layered Pasta Salad:
- Now, it's 100% up to you as to what veggies you add in your layered pasta salad. I personally love to make a Mediterranean style pasta salad.
- For the roast veggies simply slice courgette, aubergine and peppers and brush with garlic-infused olive oil then bake in the oven at 190C for around 20 minutes.
- Meanwhile chop up some tomatoes, olives and nuts.
- When ready to serve, begin with a layer of salad leaves or chopped spinach. Then layer the Meditteranean veg, tomatoes and olives over that. Finally, crumble vegan feta into the bowl and then top with the beetroot pasta and possibly some chopped nuts.
Notes
* I generally don't measure the amount of liquid I use with pasta. I tend to just aim to fully submerge the pasta under around an inch of liquid.