Baby Beet Pasta Salad - cooking recipe

Ingredients

8 oz rotini pasta
1 large zucchini, thinly sliced lengthwise
1 can (15 oz) baby beets, drained
6 oz baby spinach leaves
None None FOR THE FETA DRESSING
7 oz feta cheese, crumbled
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp chopped dill

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions; drain well. Set aside to cool.
Meanwhile, preheat a grill pan on high heat or preheat the grill to medium-high. Lightly spray zucchini slices with no stick cooking spray. Grill 1-2 mins each side, until golden and tender. Cut into 3/4-inch pieces.
For the feta dressing, whisk all ingredients in a medium bowl; season to taste.
Chop beets into quarters. Toss pasta, beets, zucchini, spinach and feta dressing in a large serving bowl.