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
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In a food processor or mixer, mix all the dressing ingredients until the texture is uniform.
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Preheat oven to 400 degrees F.
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Spread the beet slices on a baking sheet lined with parchment paper and cover with oil. Season with salt and pepper.
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Bake in the oven for about 30 minutes or until the edges start to brown.
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While beets are in the oven, cook pasta to the al dente stage. Drain pasta and transfer to a large bowl.
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Add goat cheese and dressing while pasta is still warm. Mix to make sure all the pasta is covered with goat cheese and dressing.
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Add zucchini, spinach and Classic Blend. Mix.
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Top with beets and avocado slices.
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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.
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In this recipe
3 fruit blend, sweetened with cane sugar
This exclusive blend of three sliced dried berries offers a surprising combination of flavours. It contains sweetened dried cranberries, wild blueberries and tart cherries.
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