Spring Beet Down Pasta Salad

Prep Time
20 min
Cook Time
20 min
4 people, dressing makes about 1 1/4 cups
Spring Beet Down Pasta Salad
1 lb dried pasta, like penne or cavatappi, cooked according to the package cause they know their shit
1/2 lb of asparagus, chopped into 1 inch pieces
2 persian cucumbers or 1/2 an english cucumber, sliced into quarter circles
2 watermelon or regular radishes, sliced into quarter circles
1 carrot, shaved into bite-sized ribbons with the vegetable peeler
1/2 cup chopped fresh chives
1/4 cup chopped fresh dill
Beet Down Dressing
2/3 cup chopped roasted or canned beets
1 medium shallot or 1/4 cup of white onion, chopped
1/4 cup tahini (or mayo if you cant find that shit but tahini is better)
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar or champagne vinegar if you're fancy
2 tablespoons lemon juice (about 1 lemon)
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 cup extra virgin olive oil

Chop up all the veggies first then cook the pasta according to the package directions. In the last 30 seconds of cooking, add the chopped asparagus to the boiling water with the pasta soften it up. Drain it all together and run under cold water to stop the asparagus from cooking and getting mushy as hell.

While the pasta is boiling, make the dressing. Throw the beets, shallot, tahini, vinegars, lemon juice, salt, garlic powder, and oil into a food processor or blender and run that shit until the dressing is smooth. When the pasta and asparagus has drained and cooled throw it in a large bowl. Toss it together with all the dressing and once all the pasta is coated, fold in the rest of the veggies and herbs. Let it sit for at least 15 minutes in the fridge to let the pasta absorb all the flavor and color before that motherfucker hits the table. Top with some black pepper and serve it up.

Best served same or next day.

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