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."
7.0 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
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
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