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Roasted Kale Beet Pasta Salad

Roasted Kale Beet Pasta Salad

Prep Time
5 minutes
Total Time
25 minutes
Skill Level


For Salad

  • 1 (8 ounce) bag Mann’s Kale Beet Blend
  • 1 tablespoon olive oil
  • Salt and Pepper, to taste
  • 12 ounces cooked tri-color rotini pasta
  • ¼ cup red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • ¼ cup dried cranberries
  • ¼ cup pine nuts

For Dressing

  • ¾ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

The Method

The Method

The Method
Preheat the oven to 350°F. Toss the Mann’s Kale Beet Blend with olive oil, salt and pepper. Spread onto a baking sheet and bake for about 15 minutes. Toss roasted Kale Beet Blend with pasta, red onion, feta cheese, cranberries and pine nuts. Mix together dressing ingredients in a small bowl, drizzle over pasta salad and toss everything. Serve warm or cold.
Nutrition Facts Serving Size 176g | Servings: 6 Amount Per Serving Calories 630 | Total Fat 40g (sat fat 8g trans 0g) l Cholesterol 54mg l Sodium 750mg l Total Carbohydrate 54g l Dietary Fiber 5g l Sugars 8g (Includes 3g Added Sugars) l Protein 11g l Vitamin D 6% l Calcium 8% l Iron 15% | Potassium 6%

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