Roasted Kale Beet Pasta Salad - Mann's Fresh Vegetables
Crunchy kale and beets with tri-color pasta, feta, cranberries, and pine nuts in a balsamic dressing—taste the vibrant flavors of this salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veggiesmadeeasy.com.
Cooking tools:
- Oven
- Baking sheet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Serving bowl
- Stove
Ingredients
- <p><strong>For Salad</strong></p>
- <ul>
- <li>1 (8 ounce) bag Mann’s Kale Beet Blend</li>
- <li>1 tablespoon olive oil</li>
- <li>Salt and Pepper, to taste</li>
- <li>12 ounces cooked tri-color rotini pasta</li>
- <li>¼ cup red onion, thinly sliced</li>
- <li>½ cup crumbled feta cheese</li>
- <li>¼ cup dried cranberries</li>
- <li>¼ cup pine nuts</li>
- </ul>
- <p><strong>For Dressing</strong></p>
- <li>¾ cup olive oil</li>
- <li>¼ cup balsamic vinegar</li>
- <li>1 tablespoon honey</li>
- <li>1 teaspoon Dijon mustard</li>
- <li>1 teaspoon garlic powder</li>
- <li>½ teaspoon salt</li>
- <li>½ teaspoon black pepper</li>
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