Description
A delightful pasta salad featuring roasted beets and goat cheese, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups cooked pasta (such as farfalle or penne)
- 1 cup roasted beets, cubed
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1/4 cup arugula
- 1/4 cup balsamic vinaigrette
Instructions
- In a large bowl, combine the cooked pasta, roasted beets, goat cheese, walnuts, and arugula.
- Drizzle with balsamic vinaigrette and toss well.
- Serve immediately or chill for later.
Notes
- This salad can be made a day in advance for better flavor.
- Feel free to swap arugula for spinach if desired.
- Add additional nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes for roasting beets
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg