Beetroot, Apple and Pasta Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

A lovely all-year-round salad and particularly useful in the winter. The beetroot stains the pasta a pretty pink colour and the contrasting textures of apple and celery add to its appeal.


  • 8 oz (225 g) fusilli, macaroni or other small pasta shapes
  • 2 tablespoons (<


Cook the pasta ‘al dente’, drain and rinse briskly under cold running water. Put in a serving bowl and toss with the oil. Mix together all the dressing ingredients and stir in the apples, beetroot and celery. Leave in the refrigerator if not using immediately. Just before serving, stir the pasta into the salad and garnish with the mint or chives.