Pink Pasta Salad
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!
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
Instructions
- Grate the cucumber and remove excess moisture. Grate the beet but do not remove excess moisture.
- Combine with the labneh, dill, chives, olive oil, seasoned salt and lemon. Grate some garlic and mix it in.
- Toast the pine nuts until golden.
- Add the pasta (semi cooled down) to the tzatziki and mix it in with some pasta water.
Nutrition
Calories: 2707kcal, Carbohydrates: 376g, Protein: 108g, Fat: 86g, Saturated Fat: 11g, Polyunsaturated Fat: 20g, Monounsaturated Fat: 47g, Trans Fat: 0.02g, Cholesterol: 20mg, Sodium: 242mg, Potassium: 2331mg, Fiber: 20g, Sugar: 35g, Vitamin A: 667IU, Vitamin C: 43mg, Calcium: 606mg, Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.