• Prep
  • Cook
  • Skill
  • Diet


1 Box, Barilla Cut Macaroni
5 Tbsp, Extra Virgin Olive oil
8 Red Baby Beets, diced
3 Granny smith Apples, diced
1 Lemon, Juiced
Salt and pepper to taste
¼ Cup, Toasted Walnuts 
¼ Cup, Shredded Parmigiano Reggiano 


  • Bring a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time.

  • Drain and toss with 1 tbsp olive oil and place on a sheet tray to cool down.

  • Preheat the oven to 425°F drizzle beets with 1 Tbsp olive oil, season with salt and pepper then wrap in foil and roast until soft, about 25 minutes

  • Remove roasted beets from the oven and set aside to cool down, once they are cool remove the skin and dice, place in a large bowl with remaining olive oil, lemon juice, and apples.

  • Add the pasta, fresh basil, and cheese then toss to combine.

  • Let salad rest for 30 minute before serving.

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