Garden Pasta Salad
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.
Ingrediënten
- ½ 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
- ¼ cup olive oil
- 1 to 2 tablespoons lemon juice
- Pepper to taste
Instructies
- 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.
