Pink Pasta Salad Recipe
Introduction
Pink Pasta Salad is a vibrant, refreshing dish that brings together earthy beets, crisp cucumbers, creamy labneh, and fresh herbs. This colorful salad is perfect for a light lunch or a unique side at your next gathering.
Ingredients
- 1 beet (raw and shredded)
- 2 Persian cucumbers (shredded)
- 1 garlic clove
- 1/2 lemon (add more if you want)
- 3 tbsp fresh dill (plus more for topping)
- 3 tbsp chives (plus more for topping)
- Serrano peppers (to taste)
- 1/4 cup olive oil (plus more for topping)
- 2 cups labneh
- 1/4 cup pine nuts
- 1 lb fusilli corti pasta (cooked, reserve some pasta water)
- Seasoned salt (or salt and pepper, to taste)
Instructions
- Step 1: Grate the cucumbers and gently squeeze out the excess moisture. Grate the beet but leave its moisture intact.
- Step 2: In a large bowl, combine the labneh, dill, chives, olive oil, seasoned salt, and lemon juice. Grate the garlic clove directly into the mixture and stir well.
- Step 3: Toast the pine nuts in a dry pan over medium heat until golden brown, then set aside to cool.
- Step 4: Add the cooked fusilli pasta to the labneh mixture while it’s still slightly warm. Mix gently, adding some reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Step 5: Fold in the shredded beet and shredded cucumber along with finely chopped Serrano peppers to taste. Toss gently to combine all the flavors.
- Step 6: Transfer the salad to a serving bowl, drizzle with a bit more olive oil, sprinkle with extra dill, chives, and toasted pine nuts for garnish.
Tips & Variations
- To avoid a watery salad, make sure to thoroughly drain the cucumbers before mixing.
- For a vegan option, substitute labneh with a thick, plant-based yogurt.
- Add chopped fresh mint or parsley for an extra herbaceous note.
- Adjust the amount of Serrano peppers depending on your heat preference or leave them out for a milder dish.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully over time but the pine nuts are best added fresh before serving to maintain their crunch. Reheat gently if desired, but this salad is delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like penne or rotini works well as it holds the dressing nicely, but fusilli corti gives great texture and appearance.
What is labneh and can I substitute it?
Labneh is a thick, creamy strained yogurt popular in Middle Eastern cuisine. If you don’t have labneh, you can substitute with Greek yogurt or a mix of sour cream and yogurt for a similar tang and creaminess.
Print
Pink Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant Pink Pasta Salad combines the earthiness of shredded beets with fresh Persian cucumbers and a creamy labneh-based dressing. Infused with fresh dill, chives, and a hint of garlic, and garnished with toasted pine nuts and a splash of olive oil, this colorful salad is a perfect refreshing dish for warm days or a healthy side.
Ingredients
Vegetables & Herbs
- 1 raw beet (shredded)
- 2 Persian cucumbers (shredded)
- 1 garlic clove (grated)
- 1/2 lemon (juiced, add more to taste)
- 3 tbsp fresh dill (plus more for topping)
- 3 tbsp fresh chives (plus more for topping)
- Serrano peppers (to taste)
Dairy & Oils
- 2 cups labneh
- 1/4 cup olive oil (plus more for topping)
Nuts & Pasta
- 1/4 cup pine nuts
- 1 lb fusilli corti pasta (cooked, reserve some pasta water)
Seasoning
- Seasoned salt (or salt and pepper, to taste)
Instructions
- Prepare Vegetables: Grate the Persian cucumbers and press gently to remove excess moisture. Grate the beet but keep its moisture intact for natural color and flavor.
- Make the Dressing: In a large bowl, combine labneh, fresh dill, chives, olive oil, seasoned salt, and the juice of half a lemon. Grate the garlic clove finely and mix it thoroughly into this dressing. Adjust lemon juice and seasoning according to taste.
- Toast Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until they turn golden brown and fragrant, stirring often to prevent burning. Remove from heat and set aside.
- Combine Pasta with Dressing: Use cooked fusilli pasta that has cooled slightly but is still warm. Add it into the labneh and herb mixture, mixing gently. If the mixture feels thick, incorporate reserved pasta water a little at a time to loosen the dressing and help it coat the pasta evenly.
- Final Assembly: Add shredded cucumber and beet to the pasta mixture and fold gently to combine all ingredients evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve: Garnish with toasted pine nuts, extra dill, chives, serrano slices for heat, and a drizzle of olive oil. Serve chilled or at room temperature for best flavor.
Notes
- Removing excess moisture from the cucumber helps prevent the salad from becoming watery.
- Reserve pasta water as it contains starch which helps the dressing cling better to the pasta.
- Adjust the amount of serrano pepper based on your preferred spice level.
- Labneh provides a creamy but tangy base; if unavailable, Greek yogurt can be an alternative.
- Toasting pine nuts enhances their nuttiness and adds crunch to the salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: pink pasta salad, beet pasta salad, labneh pasta salad, Mediterranean salad, summer pasta salad, healthy pasta dish
