Pasta Salad Meal Prep with Beetroot Tahini Dressing

Author: Sarah Cobacho | Posted: December 31, 2023

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Vibrant pink bowl of Barbie Rainbow Veggie Pasta and meal prep containers

This easy Pasta Salad Meal Prep with Beetroot Tahini Dressing turned out insanely delicious, with 27 g of protein and 17 g of fiber. Along with some healthy fats from the pine nuts and tahini, it is also very satiating, making it the perfect lunch to take to work or school. It would also make a wonderful addition to your next potluck, tossed in a large bowl.

The creamy beetroot dressing is the same as our Sunset Roasted Cauli Steak, and I highly recommend you check it out if you haven’t already. It’s so colorful and absolutely delicious!

PS: please toast your pine nuts; it tastes so much better! 3 to 4 minutes on a medium heat pan is all they need. I usually toast the whole bag at once, and they keep really well in a jar.

You can roast the red bell pepper yourself, but I chose to use jarred to keep it quick.

Why This Recipe Works

Colorful and Nourishing: Packed with a variety of veggies, this dish is as beautiful as it is nutritious.
Perfect for Meal Prep: Easy to make in advance and stays fresh.
Customizable: Easily adaptable with different veggies or grains.
Rich in Protein: Black lentils add a protein punch.
Unique Flavor: The creamy beetroot sauce offers a delightful taste experience.

Step-By-Step Instructions

Cook the wholemeal pasta (I’m using spelt) as per package instructions, then stir in olive oil and allow it to cool. Blanch the broccoli for a crunchy texture. Blend tahini, beetroot, lemon juice, garlic, maple syrup, water, and salt for the dressing. Assemble the salad by layering sauce, pasta, lentils, broccoli, capsicum, cherry tomatoes, parsley, and pine nuts.

Ingredient Notes

Wholemeal Pasta: A great source of fiber. Can substitute with gluten-free pasta.
Black Lentils: Excellent for protein; can use other lentils or beans.
Beetroot: Adds color and is rich in vitamins.
Tahini: Provides a creamy texture and healthy fats.
Broccoli: Loaded with vitamins K and C, high in fiber.


  • Can I use a different type of pasta? Yes, any pasta works well in this recipe. You could use pulse pasta to up the protein intake even more.
  • Is this recipe nut-free? If you skip the pinenuts, you could replace them with pumpkin seeds.
  • How long does this salad last in the fridge? Up to 4 days when stored properly.
  • Can I add extra veggies? Feel free to add your favorites. Some finely diced red onion, and fresh basil would be lovely.
  • Is this recipe suitable for kids? Yes, it’s kid-friendly and customizable.

Variations and Tips

Add Crunch: Top with more seeds or nuts for extra texture.
Spice it Up: Include chili flakes or black pepper in the sauce for a kick.
Storage Tip: Make sure to follow the suggested order and use a small container for longer freshness.
Quick Prep: Use canned lentils to save on prep time.
Versatile: Swap the fresh herbs, parsley, dill or fresh basil; all work well. Use your favorite veggies and pasta shape (farfalle, fusilli, or penne would be great!), or add some black olives.
Serving Suggestion: Great with a side of crusty bread.

Why You’ll Love This Pasta Salad Meal Prep with Creamy Beetroot Tahini Dressing

  • Vibrant
  • Nutrient-Rich
  • Protein-Packed
  • Flavorful
  • Easy-to-Make

Pasta Salad Meal Prep with Creamy Beetroot Dressing

5 from 2 votes
Vibrant pink bowl of Barbie Rainbow Veggie Pasta and meal prep containers
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
A vibrant, high-protein pasta salad, perfect for meal-prep thanks to the high-protein content. This satiating dish features wholemeal pasta, black lentils, and a variety of vegetables, all brought together with a pink beetroot and tahini dressing.
By Sarah Cobacho (


Servings 4


  • 350 g wholemeal pasta ((I used spelt))
  • 1 tsp olive oil
  • 2 cups diced broccoli
  • 2 cups cooked black lentils
  • 1 cup roasted capsicum, diced
  • ¼ cup fresh parsley
  • 2 tbsp toasted pine nuts
  • 2 cups chopped tomatoes

Barbie Dressing

  • 2 tbsp tahini
  • 150 g cooked beetroot
  • 4 tbsp lemon juice
  • 1 small garlic clove
  • 1 maple syrup
  • 4 tbsp water
  • pinch of salt


  • Cook the pasta as per the packet instructions. Once drained, stir in 1 tsp of olive oil and allow it to cool down.
  • Blanch the broccoli by adding them to a pot of boiling water. Cook for 2 minutes, then drain and transfer to a bowl of ice water. Allow to cool down and drain.
  • Blend the dressing ingredients until smooth. This includes tahini, beetroot, lemon juice, a small garlic clove, maple syrup, water, and a pinch of salt.
  • To assemble the salad, layer the sauce, pasta, lentils, broccoli, capsicum, tomatoes, parsley, and toasted pine nuts in a bowl. Mix well and enjoy your high-protein, colorful meal.
Per Serving
Calories 592kcalCarbohydrates 99gProtein 27gFat 13gSodium 415mgFiber 17gVitamin A 84IUVitamin C 56mgCalcium 94mgIron 5mg
COURSE Main Course
CUISINE American-Inspired
KEYWORDS Beetroot Dressing, Easy Meal Prep, High Protein, Pasta Salad
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  1. Recipe sounds delicious! FYI pine nuts aren’t technically a nut but a seed, therefore this recipe is already nut free.

    1. That’s so interesting, thanks for sharing, I’ve just been into a pine nut deep dive now, and it is indeed a seed 😅 It seems that the FDA still classify it as a tree nut for allergen purpose

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