Pasta Salad Meal Prep with Creamy Beetroot Dressing

5 from 4 votes

By: Sarah Cobacho, December 31, 2023 / Updated: April 30, 2025

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

This easy Pasta Salad Meal Prep with Creamy Beetroot Dressing is delicious, and it’s loaded with nutrients to make you feel amazing! Each serving packs 26 g of protein, 18 g of fiber, and healthy fats from pine nuts and tahini to help keep you full and energized for hours. It’s also a good source of iron, and thanks to the beets, it may support blood flow. Perfect to prep ahead for work or school lunches, or toss it into a big bowl and bring it along to your next potluck.

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 (Summary)

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. Great to improve blood flow.
Tahini: Provides a creamy texture and healthy fats.
Broccoli: Loaded with vitamins K and C, high in fiber.

FAQ

  • 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.
If you like this recipe, you will love our High-Protein Lasagna Meal-Prep,

Why You’ll Love This Meal Prep Recipe TLDR

  • Vibrant
  • Nutrient-Rich
  • Protein-Packed
  • Flavorful
  • Easy-to-Make
Vibrant pink bowl of Barbie Rainbow Veggie Pasta and meal prep containers

Pasta Salad Meal Prep with Creamy Beetroot Dressing

5 from 4 votes
Favorite
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.
Sarah Cobacho (plantbaes.com)
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

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Equipment

Servings 4

Ingredients

  • 12.5 g (350 g) wholemeal pasta - (I used spelt)
  • 2 cups (180 g) broccoli - chopped into florets
  • 2 cups (400 g) black lentils - cooked
  • 1 cup (150 g) jarred red bell pepper - thinly sliced
  • 2 cups (275 g) cherry tomatoes - chopped in half
  • ¼ cup (15 g) fresh parsley - finely chopped
  • 2 tbsp (20 g) pine nuts - toasted

Creamy Beetroot Dressing

  • 2 tbsp (30 g) hulled tahini
  • 5.2 oz (150 g) beetroot - cooked
  • ¼ cup (60 ml) lemon juice
  • 1 garlic cloves - peeled
  • 1 tbsp (15 ml) maple syrup
  • ¼ cup (60 ml) water
  • sea salt flakes - to taste

Instructions

  • Prepare the pasta: Cook the pasta according to the packet instructions. Drain, then rinse under cold water until completely cooled to prevent sticking.
  • Blanch the broccoli: Start by bringing a pot of water to a boil. While it heats, prepare a large bowl filled with ice water. Once the water is boiling, add the broccoli and cook for 2 minutes. Drain immediately and transfer the broccoli to the ice water to stop the cooking. Let it cool completely, then drain well.
  • Prepare the Creamy Beetroot Dressing: Blend the tahini, beetroot, lemon juice, garlic, maple syrup, water, and a pinch of salt, until smooth.
  • Assemble: Prepare 4 containers, layer the sauce, pasta, lentils, broccoli, red bell pepper, tomatoes, parsley, and toasted pine nuts in a bowl. When ready to eat, mix well, adjust salt to taste, and enjoy!
Nutrition Information

Per Serving/Portion

Calories 576kcalCarbohydrates 84gProtein 26gFat 12gSodium 215mgFiber 18gVitamin A 157IUVitamin C 113mgCalcium 103mgIron 9mg

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8 Comments

  1. I have a question what kind of tahini did you use? Did you make your own5 stars

    Reply

    1. No I did not make my own, I use a store-bought one from Chef Choice (I get it from Haris Farms), it’s super runny and not too strong in taste.

      Reply

    1. Oupsy, thank you for pointing that out, I’ve updated the recipe card now, it’s 1 tbsp! I’m so happy you like the recipes, this pasta salad is such a good one, let me know if you try it 💚

      Reply

  3. Recipe sounds delicious! FYI pine nuts aren’t technically a nut but a seed, therefore this recipe is already nut free.

    Reply

    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

      Reply

    2. I want to make this, but I don’t have pasta on hand, could I use brown rice instead?

      Reply