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
Scale
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
