This salad is a celebration of summer! Pasta, blueberries, roasted beets and greens with a fresh blueberry dressing.
Wash golden beets thoroughly and slice in half lengthwise. Place flat side down on cookie sheet. Drizzle with a little olive oil and sprinkle with ground pepper and sea salt.
Roast 20-25 minutes at 400 in convection oven (or 425 regular bake oven for 20-25 minutes) until a knife can be inserted in the beet easily. When cooled, peel outer skin with a knife and discard. Cut beets into bite sized chunks.
Blend dressing ingredients using an immersion blender or stand blender while beets and pasta are cooking. Refirgerate until ready to serve.
While beets are roasting, bring a large pot of water to a boil and cook bowtie pasta according to package directions until cooked al dente. Drain and place in a bowl.
Toss pasta with 1 tablespoon olive oil and 2 tablespoons white balsamic vinegar and a good dose of ground pepper and salt. Let cool completely.
Toss cooled pasta with greens.
Toss pasta and greens with celery (or jicama), remaining blueberries, and beets. Gently fold in cheeses. I always save some of the ingredients for topping the salad for best presentation. Chill until ready to serve.
Just before serving, drizzle salad with a little dressing, and serve the rest on the side. See recipe notes.