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Blueberry and Roasted Beet Pasta Salad

This salad is a celebration of summer! Pasta, blueberries, roasted beets and greens with a fresh blueberry dressing.

Course brunch, Dinner, lunch
Cuisine American
Keyword blueberries, pasta salad
Prep Time 20 minutes
Cook Time 30 minutes
cool time 10 minutes
Total Time 1 hour
Servings 12

Ingredients

For the Salad:

  • 1-1 1/2 pounds golden beets greens removed
  • olive oil, salt and pepper freshly ground for the beets while roasting
  • 3/4 pound bowtie pasta
  • 1 tablespoon olive oil
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • 1/2 lb spinach or spring mix or mixed greens (approximately 12-16 cups of greens)
  • 1 cup chopped celery or jicama
  • 2 pints blueberries washed drained well and divided for dressing and salad
  • 1/2 lb fresh mozzerella cut into cubes
  • 1 cup grated or shaved parmesan

For the Dressing:

  • 1 cup fresh blueberries
  • 1/3 cup olive oil, avocado oil or canola oil
  • 2 tablespoons white balsamic or white wine vinegar
  • 3 tablespoons honey to taste
  • salt and pepper to taste

Instructions

  1. 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.

  2. Blend dressing ingredients using an immersion blender or stand blender while beets and pasta are cooking. Refirgerate until ready to serve.

  3. 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.

  4. Toss cooled pasta with greens.

  5. 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.

  6. Just before serving, drizzle salad with a little dressing, and serve the rest on the side. See recipe notes.

Recipe Notes

  • Do not toss the salad with the dressing.  The blueberry dressing is very dark in color and will discolor the pasta and cheese. I drizzle a portion of the dressing on top of the prepared salad, and serve the rest on the side.