Easy & Quick Beetroot and Pasta Salad

I don’t know, now what captivates me the most about this Beetroot and Pasta Salad, the vibrant pink color of the beet, or the fact that my love for pasta has no limits. The balance among these ingredients, sweet roasted beets, bright herby pesto, salty Parmesan, and a subtle crunch from poppy seeds, creates real magic. Whenever I’m stuck wondering what to eat, this is the first thing that comes to mind. It’s delicious, versatile, and ready in no time, and yes! It looks absolutely gorgeous on the plate.

To be honest, I didn’t grow up loving beetroots. In fact, I have always avoided them, blaming their earthy flavor and the way they stain everything in sight. But this simple attempt of using up some leftover roasted beetroot in pasta salad turned into one of my favorite pasta salads ever. It’s flexible and versatile, and you can serve it warm for comfort food vibes or chilled for a fresh and easy lunch.

This beetroot pasta salad takes almost no effort at all, and I keep coming back to it when I want something that feels a little elevated for lunch or dinner.

This Beetroot and Pasta Salad is

• Bright and nutty, with crunchy poppy seeds.
• Takes less than 15 minutes, a perfect meal for a quick, healthy midweek lunch or dinner.
• Effortless to make.
• Great for meal prep, it can last for 3–4 days in the fridge in an airtight container.
• Naturally gluten-free when you make it with gluten-free pasta.
• Works well for both as a main or a side dish
• Simple and wholesome ingredients, you can make with on-hand ingredients.

Ingredients

For Parsley Pesto

• 2 tbsp pine nuts
• 3 packed cups curly parsley leaves
• ⅓ cup extra-virgin olive oil
• 6 scallions, thinly sliced
• Kosher salt, to taste

For Beetroot Vinaigrette

• 4 medium beetroots, peeled and quartered (save the greens if they’re fresh)
• 1 tbsp granulated sugar
• 2 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

For Pasta Salad

• 1 lb Fusilli pasta
• 1 cup thinly sliced beet greens, baby spinach, or arugula
• ½ cup finely grated Parmesan
• ¼ cup shaved Parmesan (for topping)
• 1 tbsp poppy seeds

Step-by-Step Instructions

Toasting the Pine Nuts

To make parsley pesto, preheat your oven to 350°F (175°C), spread pine nuts on a baking sheet and toast until golden, about 5–8 minutes. Be cautious, nuts go from golden to burned fast.

Making Pesto

Bring a pot of generously salted water to a boil over high heat, which tastes like seawater. Blanch the parsley for about 2 minutes until it is deep green and slightly tender. Transfer it to a bowl of ice water to cool for 3-5minutes with a slotted spoon. Drain the excess water and blend the leaves with olive oil and seasonings. Blend until a smooth mixture. Stir in the scallions and set aside in a large enough mixing bowl to hold pasta.

Beetroots Vinaigrette

For beet vinaigrette, place the beetroot quarters in a saucepan, cover with water, and simmer for 25–30 minutes until pierced with the tip of a fork. Remove the beets and let them cool slightly. Now add the sugar to the beets’ cooking water and simmer until it reduces to about ⅓ cup in syrupy texture, about 6–10 minutes.

Remove from the heat and whisk in the red wine vinegar and olive oil. Add the beets back into the vinaigrette, and keep them at room temperature.

Boil the Pasta

Bring a big pot of generously salted water to a boil and cook the gemelli pasta until al dente, about 10–12 minutes or according to package instructions. Drain the excess water, don’t rinse it. Immediately toss the hot pasta with the pesto in your mixing bowl; hot pasta helps absorb the flavors better.

To get the extra flavors and crunch of this beetroot and pasta salad, add freshly grated Parmesan, beet greens, poppy seeds, and beetroot with vinaigrette to the pasta. Toss everything gently to combine with a wooden ladle. Taste it, season it, if needed.

Serving

Top with shaved Parmesan and toasted pine nuts. Serve warm, or let it chill in the refrigerator for a few hours to enjoy cold.

 Substitutions & Tips

There are plenty of easy options available to swap ingredients! Don’t hesitate to use baby spinach or arugula in place of beet greens for a fresh, peppery touch. If you’re out of pine nuts, you can try toasted walnuts or sunflower seeds for a similar crunch and nutty flavor. No red wine vinegar? Use apple cider or balsamic vinegar to swap red wine vinegar; they work beautifully to add tang and balance.

Moreover, there are so many other pasta shapes and gluten-free pasta options out there now. From brown rice to sweet potato, each type brings its own unique flavor and texture, making it easy to find one that works well in different kinds of pasta dishes.

Wrapping Up

If you’ve been on the fence about beetroot like me, this beetroot and pasta salad might just change your mind. It’s hearty without being heavy, tastes refreshing without being boring, and interesting without being overcomplicated.

It’s the kind of dish you’ll want to bring to serve at a casual dinner and even the type you’ll crave for lunch the next day. And honestly, if you’re a salad lover, why not make it one that turns heads?

More Pasta Salad Recipes

Fall Pasta Salad Recipe with Maple Vinaigrette

Homemade Pasta Salad with Italian Dressing

Zesty Garden Pasta Salad 

4 Ingredient Pasta Salad With Mayo

Frequently Asked Questions