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Pink Pasta Salad Cups

Delicious Pink Pasta Salad Cups for a Colorful Twist

These Pink Pasta Salad Cups are a vibrant and delicious dish that will dazzle your guests and ignite joy in every meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Healthy
Servings 12 cups
Calories 150 kcal

Equipment

  • large pot
  • food processor
  • mixing bowl
  • Serving Platter

Ingredients
  

For the Pasta

  • 1 cup Rotini pasta A fun twist shape that holds the dressing beautifully.

For the Dressing

  • 1 small Beet Gives the salad its stunning pink hue; roasting enhances its natural sweetness.
  • 2 tablespoons Greek yogurt Adds creaminess and a protein boost.
  • 2 tablespoons Mayonnaise Balances the dressing with a silky richness.
  • 1 teaspoon Lemon juice Brightens up the flavors.
  • ¼ teaspoon Salt Enhances all the flavors.
  • ⅛ teaspoon Black pepper Adds a subtle kick.

For the Salad

  • ¼ cup Diced cucumber Brings a refreshing crunch.
  • 2 tablespoons Chopped parsley Offers a fresh herbal note.
  • 2 tablespoons Crumbled feta cheese Introduces a creamy tangy element.

For Assembly

  • 12 pieces Phyllo cups The perfect crispy vessels for the salad.

Instructions
 

Cooking Instructions

  • Start by bringing a large pot of salted water to a boil. Add 1 cup of rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water.
  • While the pasta cools, roast or steam a small beet until tender, about 30-40 minutes. Let it cool slightly, peel off the skin, and blend it with 1 tablespoon of water until smooth.
  • Combine the beet puree with 2 tablespoons of Greek yogurt, 2 tablespoons of mayonnaise, 1 teaspoon of lemon juice, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper. Whisk until well blended.
  • Add the cooled pasta to the bowl with the pink dressing, along with ¼ cup of diced cucumber, 2 tablespoons of chopped parsley, and 2 tablespoons of crumbled feta cheese. Toss to coat.
  • Take 12 phyllo cups and spoon the pink pasta salad mixture into each one. Arrange on a serving platter.
  • Refrigerate the assembled cups for at least 30 minutes before serving.

Notes

Customize the recipe by adding your favorite vegetables or proteins for a heartier option.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword colorful salad, healthy salad, party food, pasta salad, Pink Pasta Salad Cups, Vegetarian
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