Pasta Salad With Olives and Beetroot
Prep Time: 5 Minutes
Cook Time: 10 Minutes
per serving
| Kcal | Carbs | Protein | Fat | Fibre | Sodium |
|---|---|---|---|---|---|
| 607 | 112g | 10g | 16g | 13g | 551mg |
Ingredients
- 2 tablespoons olive oil
- 3 cups beets about 1 pounds worth
- 4 cups cooked penne or ziti
- 1/2 cup chopped pitted kalamata olives
- 1 tablespoon coarse-ground prepared mustard
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
- Grated Parmesan Cheese
Cooking Instructions
- Heat a lightly saute pan to medium-high heat. Add beet, and sauté, stirring constantly, until the beets are slightly crisp on the outside, this should last about 5 minutes.
- Combine the cooked pasta, beets, and remaining ingredients in a servicing bowl.
- Season the dish using salt, pepper and parmesan.
