Ingredients
For the dressing:
500 ml (2 cups) fresh basil
125 ml (½ cup) olive oil
30 ml (2 tablespoons) lemon juice
15 ml (1 tablespoon) red wine vinegar
1 clove garlic
For the salad:
2 or 3 yellow beets, sliced
2 tablespoons olive oil
salt and pepper to taste
454 g rotini
100g goat cheese
2 small yellow zucchini, sliced
2 cups baby spinach leaves
1/3 cup Patience Fruit & Co Classic Blend
1 avocado, sliced
Cooking time 30 minutes Portions 6 servings
Sick and tired of eating the same thing all the time? This pasta salad solves that problem, with a mix of flavours that’s simply delicious!
Ingredients
For the dressing:
500 ml (2 cups) fresh basil
125 ml (½ cup) olive oil
30 ml (2 tablespoons) lemon juice
15 ml (1 tablespoon) red wine vinegar
1 clove garlic
For the salad:
2 or 3 yellow beets, sliced
2 tablespoons olive oil
salt and pepper to taste
454 g rotini
100g goat cheese
2 small yellow zucchini, sliced
2 cups baby spinach leaves
1/3 cup Patience Fruit & Co Classic Blend
1 avocado, sliced
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Steps
In a food processor or mixer, mix all the dressing ingredients until the texture is uniform.
Preheat oven to 400 degrees F.
Spread the beet slices on a baking sheet lined with parchment paper and cover with oil. Season with salt and pepper.
Bake in the oven for about 30 minutes or until the edges start to brown.
While beets are in the oven, cook pasta to the al dente stage. Drain pasta and transfer to a large bowl.
Add goat cheese and dressing while pasta is still warm. Mix to make sure all the pasta is covered with goat cheese and dressing.
Add zucchini, spinach and Classic Blend. Mix.
Top with beets and avocado slices.
Serve and enjoy! *
Recommendations
* This salad may be eaten hot or cold. If you want to serve it cold, don’t forget to allow for extra time in the fridge.
In this recipe
Organic Mixed Dried Fruits, Sweetened with Cane Sugar and Sliced
This exclusive organic mixed dried fruits blend offers a surprising combination of flavours. It contains sweetened dried cranberries, wild blueberries and tart cherries.
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