This pasta salad is full of colorful veggies with a light dressing that would be perfect for your weekend picnic. I add the roasted beets at the very end so they don’t bleed into the pasta when tossed. For best results use a hand mandolins to shave the carrots, cucumbers and radishes. Also, toss the arugula into the warm pasta right after pasta is cooked to help it wilt a bit. You can add a little fresh arugula at the end if you prefer. If you can’t find or don’t care for arugula, baby spinach would be a great substitute.
- 4 cups cooked rotini or other short pasta
- 2 cups chickpeas
- 4 cups fresh arugula
- 4 Persian cucumbers, thinly sliced
- 1 red pepper, finely diced
- 1 cup heirloom cherry tomatoes, halved
- 2 medium carrots, thinly sliced
- 4 radishes, thinly sliced
- 2 roasted beets, quartered
- Juice of one lemon
- 1/4 cup buttermilk
- 1/ 4 cup olive oil
- 2 teaspoon honey mustard
- 2 tablespoons Alessi white balsamic vinegar reduction
- 1/4 cup grated parmesan
- 2 tablespoons minced fresh parsley
- Kosher salt and freshly cracked pepper to taste
Cook pasta according to package directions to al dente. While pasta is cooking, prepare your veggies except the beets and arugula and place in a bowl. Whisk together all ingredients for the dressing and set aside. Once pasta is cooked, drain and add arugula to the warm pasta and toss to combine. Add remaining veggies (except beets) and stir to combine. Pour in dressing and mix until evenly distributed. Place pasta in a large bowl and add beets on top. Serve at room temperature or refrigerate until ready to enjoy!
So pretty! And delicious, I’m sure!
You are always so kind Dorothy, thank you!