Deliciously Colorful Pink Pasta Salad Cups to Brighten Your Day

These Pink Pasta Salad Cups are a vibrant and healthy dish that transforms everyday pasta into a visually stunning appetizer, perfect for summer picnics or quick lunches.

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Course: Appetizers

Cuisine: Mediterranean

Keyword: Appetizer, colorful, healthy, pasta, Pink Pasta Salad Cups, salad

Prep Time: 20

Cook Time: 10

Chill Time: 30

Total Time: 1

Servings: cups

Calories: 150kcal

Equipment

food processor
Mixing bowl

Ingredients

For the Salad

1 cup Rotini pasta cooked al dente
1 small beet roasted or steamed
2 tablespoons Greek yogurt adds creaminess
2 tablespoons Mayonnaise balances tanginess
1 teaspoon Lemon juice brightens overall taste
¼ teaspoon Salt
⅛ teaspoon Black pepper
¼ cup Diced cucumber adds crunch
2 tablespoons Chopped parsley adds freshness
2 tablespoons Crumbled feta cheese adds richness
12 pieces Phyllo cups for serving

Instructions

Step-by-Step Instructions

Cook the rotini pasta according to package instructions, usually around 8-10 minutes until al dente. Drain and rinse under cold water to cool.
Roast or steam the small beet until tender, about 30-40 minutes, then peel and puree in a food processor with 1 tablespoon of water.
In a mixing bowl, whisk together the beet puree, Greek yogurt, mayonnaise, lemon juice, salt, and black pepper to make the dressing.
Add the cooled rotini pasta, diced cucumber, chopped parsley, and crumbled feta to the dressing. Toss gently to combine.
Spoon the mixture into the phyllo cups, filling each generously.
Refrigerate the assembled cups for at least 30 minutes before serving to meld the flavors.

Notes

For best texture, serve the cups fresh and avoid overfilling them.

Nutrition