Ramadan Recipe: Pink Pasta Salad
Enjoy a refreshing Pink Pasta Salad made with creamy beetroot dressing—perfect for Ramadan! This vibrant dish is filling yet light, combining tender pasta with the earthy sweetness of beets. It’s a colorful addition to your iftar table, offering a healthy, delicious contrast to heavier dishes.
Read More: Ramadan Recipe: Chocolate Syrup Cake
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Pink Pasta Salad
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- 10 Minutes
- 4 Serving
- 250 Calories
- 1 beetroot
- 1 cup plain yogurt
- 2 tsp mustard
- ½ lemon, juiced
- 1 tbsp olive oil
- 1 tsp salt
Dressing
- 1 head lettuce
- ½ head red cabbage
- 1 carrot
- 1 cucumber
- 1 avocado
- 1 can sweet corn, washed and drained
- 1 cup pasta, cooked
- ⅓ cup walnut
- ⅓ cup pumpkin seeds
- ⅓ cup Circassian cheese
Salad
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Method & Directions of Pink Pasta Salad
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- 10 Minutes
- Dressing
تم نسخ الرابطGrate the beetroot (you don't have to cook it), and place in a blender with yogurt, mustard, lemon juice, olive oil, and salt.
- Prepare the Salad
تم نسخ الرابطCook your pasta according to the package instructions and let cool down. Chop your veggies including lettuce, red cabbage, carrot, cucumber, and avocado. Transfer to a large salad bowl.
- Assemble
تم نسخ الرابطAdd the cooked pasta to your veggies with the sweet corn and dressing. Toss together, then top with walnut, pumpkin seeds, and crumbled Circassian cheese. Enjoy!