Goat Cheese, Roasted Beet and Basil Pasta Salad.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant summer pasta salad with roasted beets, tangy goat cheese, fresh basil, and roasted vegetables tossed in a light lemon-vinegar dressing. A vegetarian main that is colorful and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups fresh basil
- 1/2 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1/2 teaspoon crushed red pepper flakes (or more to taste)
- kosher salt
- 2-3 small red or yellow beets (halved)
- 2 tablespoons olive oil
- kosher salt + pepper
- 1 pound short cut pasta (use gluten free if needed)
- 4-6 ounces soft goat cheese (crumbled)
- 2 small yellow summer squash or zucchini (thinly sliced)
- 2 ears fresh corn (kernels removed from the cob)
- 1 large bunch watercress or spinach
- 1 avocado (sliced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 590mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 607mg
- Calcium
- 93mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.