Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups macaroni noodles
  • 1 large red or yellow beet
  • 1/2 cup marinated artichokes (chopped)
  • 1/4 cup capers (chopped)
  • 1/4 cup Kalamata olives
  • 1/4 cup red onion (finely diced)
  • 1/4 cup basil leaves (finely chopped)
  • 1/3 cup olive oil
  • 1/4 cup asiago cheese (shredded)
  • 2 tablespoons white vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • pinch black pepper

Instruction

  • Boil macaroni noodles according to package instructions; transfer to a colander; cool-water rinse and drain; store (air-tight and chilled) until ready to serve.
  • To cook the beet: place it in a pot with water covering a few inches over its surface; boil over high heat until fork-tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool.
  • When beet has cooled, dice it into 1/4” cubes; store (air-tight and chilled) until ready to serve.
  • Combine artichokes, capers, Kalamatas, and onions in a serving bowl or storage container; store (air-tight and chilled) until ready to serve.
  • Meanwhile place all dressing ingredients in a jar with tight-fitting lid; shake to combine; chill until ready to serve.
  • A few hours before serving salad, toss together pasta, veggies, dressing; chop basil and incorporate to the salad; store (air-tight and chilled) until ready to serve.