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Harvest Pasta Salad With Beet Fusilli

Serves 4


Honey Cider Vinaigrette

3 teaspoons minced shallot

3 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

4 tablespoons apple cider vinegar

1 tablespoon honey

½ cup extra-virgin olive oil

Salt and pepper

Pasta Salad

1 pound Sfoglini Beet Fusilli or other beet pasta

16 oz. cooked beets, diced

2 pears, medium diced

2 cups baby arugula

½ cup raw pecans

½ cup crumbled goat cheese


  1. Prepare vinaigrette by combining shallot, mustard, lemon juice, vinegar & honey in a small bowl. Gradually add olive oil while continuously whisking to emulsify the vinaigrette. Add salt and pepper to taste and set aside.
  2. Cook pasta in boiling, salted water until al dente, about 6 minutes, and drain.
  3. Transfer cooked pasta to a medium bowl and toss gently with 2 tbsp of the vinaigrette, or enough to lightly coat pasta to prevent it from sticking together. Cover and chill in refrigerator until cooled, about 30 minutes (or up to 1 day if making ahead).
  4. Toss pasta with beets, pears, baby arugula, pecans, and crumbled goat cheese. Stir in additional vinaigrette to taste (you will likely not need it all) and serve at room temperature.
Photo courtesy of Sfoglini

Hudson Valley Restaurant Week is back this April 8-21!