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Pink Pasta Salad 💖 This was such a pretty and fun trend, so I had to do it. It’s so good and flavorful. The sauce was inspired by tzatziki and borani laboo, but obviously not traditional in the slightest! It is a very fun, refreshing and delicious way to enjoy pasta salad!
If you loved this recipe, check out my Beet Tzatziki!
Why You’ll Love Pink Pasta Salad
This pasta salad is not only delicious and refreshing but it is GORGEOUS. By using raw beets you get more of a subdued beet taste, which in my opinion is better. It also keeps really well in the fridge so you can make it in advance and it is PERFECT to take to a BBQ or just keep in the fridge for a week’s worth of lunches.
How To Prepare Pink Pasta Salad
🥒 First, grate the cucumber and remove excess moisture. Then, grate the beet but do not remove excess moisture.
🧄 Secondly, combine with the labneh, dill, chives, olive oil, seasoned salt and lemon. Then, grate some garlic and mix it in.
🥜 Then, toast the pine nuts until golden.
🍝 Lastly, add the pasta (semi cooled down) to the tzatziki and mix it in with some pasta water.
Substitutions and Variations
- I used raw beet in this Pink Pasta Salad recipe, because I am a cooked beet hater lol BUT you could sub for cooked or pickled beets.
- You can also use golden beets and you will have a gorgeous golden pasta salad.
- If you can’t find labneh, you can try my homemade labneh recipe OR use plain yogurt.
- You can also use any nuts instead of pine nuts.
- You can also use any short pasta instead of fusilli corti!
- You can use English or Regular cucumbers instead of Persian cucumbers.
Chef Nadia’s Tip
Make sure you add the pasta when it is semi-cooled down.
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Common Questions
Yes of course! You can use cooked beets or pickled beets instead of raw.
I use Karoun Labneh.
Yes absolutely! You can use golden beets and you will have a gorgeous golden pasta salad.
I use Peg’s Seasoned Salt.
Yes of course! You can use English or regular cucumbers instead of Persian.
Pink Pasta Salad
Ingredients
- 1 beets, raw and shredded
- 2 persian cucumbers, shredded
- 1 garlic clove
- 1/2 lemon, add more if you want
- 3 tbsp fresh dill, and more for topping
- 3 tbsp chives, and more for topping
- Serranos , to taste
- 1/4 cup olive oil , and more for topping
- 2 cups labneh
- 1/4 cup pinenuts
- 1 lb fusilli corti pasta, cooked but save some pasta water
- Seasoned salt, or salt and pepper, to taste
Directions
- First, grate the cucumber and remove excess moisture. Then, grate the beet but do not remove excess moisture.
- Secondly, combine with the labneh, dill, chives, olive oil, seasoned salt and lemon. Then, grate some garlic and mix it in.
- Then, toast the pine nuts until golden.
- Lastly, add the pasta (semi cooled down) to the tzatziki and mix it in with some pasta water.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
