Name: Summer pasta salad with beet and goat cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 hand Walnuts; 1 clove Garlic; 1⁄2 Tbsp Cumin Ground (grinded); 2 hands Spinach; 1⁄2 piece Red onion; 1⁄2 piece Yellow bell pepper; 50 g Goat cheese (soft); 1 1⁄2 piece Cooked red beets; 75 g Volkorenpasta; 1⁄2 tsp Honey; to taste Celtic sea salt; to taste Black pepper; 1⁄2 Tbsp Olive oil (extra vierge); 1 1⁄2 Tbsp Balsamic vinegar; 1⁄2 tsp Mustard

Nuts

Nightshade

Lactose

Mustard

Gluten

Your Meal Planners

Lunch

Dinner

Side dish

Vegetarian

Mediterranean

Sirtfood

For the dressing:

Summer pasta salad with beet and goat cheese

 Cook the pasta al dente according to the packaging method. 

 Chop the onion and garlic and the peppers and beets into pieces. Put a frying pan on the stove with a dash of olive oil. Fry the onion and garlic in a glass for about 3 minutes. Then add the bell pepper together with the cumin seeds and fry for a while. Stir well. After 3 minutes, turn off the heat. 

 Mix all the ingredients for the dressing and season with salt and pepper. 

 In a large bowl, mix the onion mixture with the pasta, spinach, beets and the dressing. 

 Serve the pasta on two deep plates and spread the goat cheese and walnuts on top. Great if the goat cheese still melts a bit on the warm pasta! 

Summer pasta salad with beet and goat cheese

Summer pasta salad with beet and goat cheese

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