Spring is FINALLY here! After a long and rough winter, we are so ready to jump into Spring and all the fresh, wonderful flavors it has to offer! I created this cold pasta salad with some of my favorite flavors of spring, including pickled beets, which has a wonderful earthiness that I just love. It reminds me of a Spring morning after it rains. I also put shaved carrots and white asparagus in this recipe. If you prefer green asparagus you can totally use that, I just used the white asparagus more so for the color.

FUN FACT: Geosmin is a compound in the soil that gives beets it’s “earthy” taste. Beets are high in folic acid, potassium and iron.
Rainbow Pasta Salad
Rainbow Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Servings Prep Time
8 Servings 30 Minutes
Rainbow Pasta Salad
Rainbow Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Servings Prep Time
8 Servings 30 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Cook pasta according to directions on box. Drain and rinse with cold water. Let cool.
  2. Start by peeling the outer layer of the white asparagus. Rinse, cut bottom off on an angle and place in a pot of water with them standing up. Boil on low heat with lid slightly cracked for about 25 minutes. Drain and rinse with cold water.
    white asparagus
  3. white asparagus
  4. Rinse dirt off carrots, peel outer layer off and then continue to peel curls into a separate bowl until all the carrots are peeled completely.
    slicing carrots
  5. sliced carrots
  6. After measuring out your beets, rinse in a colander to remove some of the red juice, blot with paper towel and then slice into strips.
    beets
  7. beets
  8. beets
  9. For the dressing, mix olive oil, apple cider vinegar, sugar, Dijon mustard, mayonnaise, salt and pepper. Set aside.
  10. Combine cooled pasta, cooled asparagus, carrots and beets in a serving bowl. DO NOT add dressing until ready to serve. Cool pasta salad in refrigerator for one hour before serving. Add dressing and toss!
    Rainbow Pasta Salad