Beetroot and dill pasta salad recipe
Fragrant dill pairs perfectly with earthy beetroot in this quick and easy pasta salad. Stir through crumbly Greek salad cheese, zesty lemon and crunchy hazelnuts for a delicious midweek vegetarian dinner, or make ahead for packed lunches.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 407 calories / serving
Ingredients
- 150g dischi volanti pasta or orzo
- ½ lemon, zested and juiced (1 tbsp needed)
- 1 tbsp extra-virgin olive oil
- ¼ tsp Dijon mustard
- 10g fresh dill, leaves finely chopped
- 50g baby spinach leaves, chopped
- 180g Tesco Finest sweet and fiery beetroot, each sliced into 8
- 80g reduced fat salad cheese, crumbled
- 20g hazelnuts, toasted and roughly chopped
Each serving contains
- Energy
- 1705kJ 407.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 20g
of the Reference intake
Carbohydrate 47.6gProtein 14.5gFibre 5.3g
Method
- Bring a large pan of salted water to the boil and cook the pasta to pack instructions. Drain well, then transfer to a bowl.
- Meanwhile, whisk together the lemon juice, olive oil and mustard; season. Stir through most of the dill and set aside.
- Toss the pasta with the dressing, spinach, half the beetroot and most of the lemon zest; stir to coat. Set aside for 5 mins to allow the pasta to absorb the dressing.
- Fold the remaining beetroot, the salad cheese and most of the hazelnuts through the pasta. Scatter with the remaining hazelnuts, and the remaining lemon zest and dill. Serve warm or at room temperature.
- See more Pasta recipes
