Beetroot and dill pasta salad

"Stir through crumbly Greek salad cheese, zesty lemon and crunchy hazelnuts for a delicious midweek vegetarian main, or make ahead for packed lunches."
Prep time:
5 min
Cook time:
15 min
Servings:
2 people

Health Score

High
Medium
Low
7.0 / 10
Medium score

Glycemic Index

Index
57
Moderate
Load
28
High

Nutrition per serving:

Calories455.14 kcal23%
Fat22.66 g32%
Carbs48.78 g19%
Sugars16.98 g19%
Protein14.80 g30%
Sodium555.64 mg28%
Fiber5.83 g21%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
57
Moderate
Glycemic Load
28
High

Ingredients

150g dischi volanti pasta or orzo
½ lemon, zested and juiced (1 tbsp needed)
1 tbsp extra-virgin olive oil
¼ tsp Dijon mustard
10g fresh dill, leaves finely chopped
50g baby spinach leaves, chopped
180g Tesco Finest sweet and fiery beetroot, each sliced into 8
80g reduced fat salad cheese, crumbled
20g hazelnuts, toasted and roughly chopped

Directions

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