Pink Pasta Salad

Pasta salads have become a staple in summer dining, offering a delightful way to enjoy fresh ingredients while keeping meals light and satisfying. As the sun shines brighter and gatherings become more frequent, a vibrant pasta salad can be the star of any picnic or potluck. "Pretty in Pink Pasta Salad" stands out from the crowd, not just for its eye-catching hue but also for its robust flavor and health-conscious ingredients. This salad is a celebration of colors and tastes, making it a go-to dish that appeals to both the eyes and the palate.

Discover the vibrant and delicious Pretty in Pink Pasta Salad, the perfect dish for summer picnics and gatherings. This refreshing salad features fusilli pasta, crunchy veggies, and nutritious ingredients like cherry tomatoes, cucumbers, and beetroot, all tied together with a zesty dressing. Versatile and easy to adapt for various dietary preferences, it’s a feast for the eyes and the palate. Perfect as a light meal or a stunning side, this salad will impress everyone at your table!

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Ingredients

8 oz (225g) fusilli pasta (or any pasta you prefer)

1 cup cherry tomatoes, halved

1 cup diced cucumber

1 cup radishes, thinly sliced

1 red bell pepper, diced

1 cup cooked and crumbled beetroot (fresh or canned)

1/2 cup feta cheese, crumbled (or vegan alternative)

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp honey or maple syrup (for a vegan option)

Salt and pepper to taste

Optional: 1/4 tsp smoked paprika for extra flavor

Instructions

Cook the Pasta: Begin by cooking the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Prepare the Vegetables: While the pasta is cooling, wash and chop the cherry tomatoes, cucumber, radishes, red bell pepper, and red onion. Place all the chopped veggies in a large mixing bowl.

Add the Beets: If using fresh beetroot, boil it until tender, peel, and dice. For canned beetroot, simply drain and chop into small pieces. Add the cooked beetroot to the bowl with the vegetables.

Combine the Pasta and Veggies: Once the pasta has cooled, add it to the bowl of vegetables. Gently toss to combine, ensuring that the pasta is mixed well with the chopped veggies.

Make the Dressing: In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, honey (or maple syrup), salt, pepper, and smoked paprika (if using). Make sure the dressing is well combined.

Dress the Salad: Pour the dressing over the pasta salad and toss gently until everything is evenly coated. Taste and adjust seasoning as necessary.

Add Cheese and Herbs: Finally, fold in the crumbled feta cheese and chopped parsley to finish the salad. Give it one last gentle toss.

Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish or a light meal.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings