Baby Beet Pasta Salad - cooking recipe

Ingredients

10 oz rotini pasta
1 large zucchini, thinly sliced lengthwise
5 oz baby spinach leaves
1 can (16 oz) beets, drained and quartered
7 oz feta cheese
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 tbsp chopped dill

Preparation

Cook the 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. Lightly spray zucchini slices with no stick cooking spray. Cook 1-2 mins each side, until golden and tender. Cut into 1-inch pieces.
For the dressing, whisk the oil, lemon juice and dill in a small bowl. Season to taste.
Transfer the pasta to a large serving bowl. Add half the dressing and toss well. Add zucchini, spinach, beets, feta cheese and remaining dressing. Toss gently to combine.