Beet and Farfalle Pasta Salad

Skill Level: Intermediate
Servings: 4 to 6 portions
Nutritional Information Per Serving (1 of 6 servings):
- Calories: 560
- Total Fat: 26 g
- Saturated Fat: 5 g
- Carbohydrates: 66 g
- Dietary Fiber: 5 g
- Sugar: 8 g
- Protein: 16 g
- Cholesterol: 8 mg
- Sodium: 449 mg
Total Time: 1 hr 45 min
Active Prep Time: 40 min

Dive into this vibrant, modern twist on a classic pasta salad that bursts with earthy sweetness and umami depthperfect for impressing at any gathering!

The pine nuts and Parmesan deliver irresistible richness, while poppy seeds bring delightful crunch alongside fresh parsley. Serve it warm for cozy comfort or chilled for refreshing summer vibes. Harness beet greens for zero-waste brilliance (or swap in baby spinach or arugula), and let farfalle's playful bow-ties scoop up every cheesy, herby bite paired with beets' natural glow. Freshly shaved Parmesan elevates it to showstopper statusyour guests will rave![1][2]

Parsley Pesto:

2 tablespoons pine nuts
Kosher salt
3 packed cups curly parsley leaves
1/3 cup extra-virgin olive oil
6 scallions, thinly sliced

Beet Vinaigrette:

4 medium beets, well-scrubbed, peeled and quartered (reserving any beet greens)
1 tablespoon granulated sugar
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil

Pasta:

Kosher salt
1 pound farfalle pasta
1/2 cup finely grated Parmesan plus 1/4 cup shaved Parmesan
1 cup thinly sliced beet greens or baby spinach
1 tablespoon poppy seeds

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Parsley pesto preparation: Preheat your oven to 350F (175C). Spread pine nuts on a baking sheet and toast for 5 to 8 minutes until golden brown, then remove to cool.
Bring a medium pot of water to a rapid boil over high heat. Prepare a bowl with ice water. Add a generous pinch of salt to the boiling water until it tastes like seawater. Immerse the parsley and cook just until its color deepens and the leaves soften slightly, about 2 minutes. Remove using a slotted spoon and immediately transfer to the ice bath for 3 to 5 minutes. Drain the parsley lightly, then blend it with olive oil until smooth. If the pesto seems too thick, add a small amount of water to help it blend. Season to taste. Transfer to a large bowl that can hold the pasta and stir in the sliced scallions.
Beet vinaigrette preparation: Place the beets in a medium saucepan and cover with water. Bring to a boil over medium heat, then let simmer until the beets are tender when tested with a knife tip, roughly 25 to 30 minutes. Remove beets and add sugar to the cooking liquid, boiling down until it reduces to about 1/3 cup of syrupy liquid, approximately 6 to 10 minutes. Remove from heat and whisk in red wine vinegar and olive oil. Return the beets to this vinaigrette mixture. Keep at room temperature.
Pasta Cooking: Bring 6 quarts of water to a rolling boil in a large pot. Salt the water generously until it tastes like seawater. Add the farfalle pasta and stir to prevent sticking. Cook until al dente, about 10 to 12 minutes, with a slight chew but no raw taste. Drain using a colander.
Immediately transfer the hot pasta into the bowl containing the parsley pesto, followed by the grated Parmesan and beet greens or spinach. Toss everything together thoroughly. Add the beet vinaigrette and poppy seeds, mixing to combine. Finish by sprinkling with shaved Parmesan and toasted pine nuts. The salad can be served warm or chilled by refrigerating for a few hours before serving.