Don’t worry, friends: this is not your average pasta salad. First of all, we make this dish, courtesy of the Half Baked Harvest cookbook, with our SUPERFOOD TEFF Macaroni, so….#winning. Second, the fresh ingredients come together to create a dish that is “seriously delicious”, according to our tester. Last but not least, it’s entirely gluten free and vegetarian. We’re putting this recipe on high rotation for the summer!
In a blender, place the basil, olive oil, lemon juice, red wine vinegar, garlic, and red pepper flakes until blended smoothly. Set aside.
Preheat the oven to 400*F. In a bowl, toss the beets in the olive oil, adding a pinch of salt and pepper, then place them flat on a large baking sheet. Roast the beets in the oven until tender, 20-30 minutes. Make sure they don’t start to burn!
Meanwhile, bring a large pot of water to boil and add the 200g of Gabriella’s Kitchen™ SUPERFOOD TEFF Macaroni – which should have been thawed briefly at room temperature. Cook for one minute and test pasta for doneness. Strain the pasta and pour into a large bowl. While the pasta is still hot, add the feta cheese and a few spoonfuls of the vinaigrette dressing, mixing until the pasta is evenly coated. Add the zucchini slices, corn, spring greens and spinach and gingerly toss all ingredients. Top the salad with the roasted beets, avocado and broccoli sprouts and serve immediately. Serve with additional dressing to taste. Enjoy!
– This recipe is gluten free & vegetarian
– Post a photo and #GabriellasKitchen to share your meal with us!