It used to bother me that beets would bleed their red color into other ingredients that they touch, and I omitted beets from my salads for a long time. How much I missed the sweet taste. Now I accept the running colors as a trade-off. You can sprinkle diced beets on top of a salad just before serving to keep the other ingredients from discoloring. I like penne in this salad, but if you have other cooked pasta in the fridge use it instead.
Garden Pasta Salad
It used to bother me that beets would bleed their red color into other ingredients that they touch, and I omitted beets from my salads for a long time. How much I missed the sweet taste. Now I accept the running colors as a trade-off. You can sprinkle diced beets on top of a salad just before serving to keep the other ingredients from discoloring. I like penne in this salad, but if you have other cooked pasta in the fridge use it instead.
Ingredients
- 1/2 cup chopped Greek olives
- 6 cups cooked penne or similar pasta
- 2 medium tomatoes cored and chopped
- 2 cups canned beets diced
- 2 tablespoons chopped fresh oregano or thyme, or a combination
- 4 ounces 1 cup crumbled goat cheese
- 1/4 cup olive oil
- 1 to 2 tablespoons lemon juice
- Pepper to taste
Instructions
- Combine the olives, pasta, tomatoes, beets, and oregano in a large bowl.
- Add the cheese.
- In a cup, stir together the oil, lemon juice, and pepper and stir into salad mixture.
- Toss gently but well.