Deliciously Fun Pink Pasta Salad Cups for Your Next Gathering
Enjoy vibrant Pink Pasta Salad Cups that combine flavors and vegetables in a delightful treat perfect for any gathering.
Equipment
- pot
- colander
- Mixing bowl
- food processor
- Platter
- refrigerator
Ingredients
For the Pasta Salad
- 1 cup Rotini pasta Cooked until al dente
- 1 small Beet Roasted or steamed
- 2 tablespoons Greek yogurt For creaminess
- 2 tablespoons Mayonnaise Balances the yogurt
- 1 teaspoon Lemon juice Adds acidity
- ¼ teaspoon Salt Enhances flavor
- ⅛ teaspoon Black pepper Adds gentle kick
For the Crunchy Finish
- ¼ cup Diced cucumber Adds crunch
- 2 tablespoons Chopped parsley For freshness
- 2 tablespoons Crumbled feta cheese For salty bite
- 12 pieces Phyllo cups Light and crunchy shells
Instructions
Step-by-Step Instructions
- Bring a large pot of salted water to a boil. Add rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
- Preheat the oven to 400°F (200°C). Wrap the small beet in aluminum foil and roast for 30-40 minutes until tender. Cool, peel, and puree with 1 tablespoon of water.
- In a mixing bowl, combine the beet puree, Greek yogurt, mayonnaise, lemon juice, salt, and black pepper. Whisk until well combined to create the pink dressing.
- Add the cooled rotini pasta to the pink dressing along with diced cucumber, chopped parsley, and crumbled feta cheese. Toss gently until evenly coated.
- Spoon the pink pasta salad mixture into each phyllo cup, packing lightly for presentation.
- Chill the assembled cups in the refrigerator for at least 30 minutes before serving.
Notes
Chill phyllo cups separately until serving to maintain freshness and crispness.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gCholesterol: 10mgSodium: 240mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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