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Tri-color Pasta Salad with Chicken & Beets

Pasta salads can stand alone as a main course or are great as a side dish. This is a hearty and healthy recipe with lots of delicious and fabulous flavors. Thank you Kay B. from Little Rock Arkansas for the share.
Prep Time 1 hr
Cook Time 40 mins
Total Time 2 hrs
Servings 6 People


Pasta Salad

  • 4 Cups Spiral pasta uncooked
  • 1 Cup Grape tomatoes cut in half
  • 1 Cup Beets cooked and shredded
  • 1 Tbs Olive oil
  • 2 Carrots chopped
  • 1 Cup Shelled edamame cooked
  • 1/2 Cup Red onion diced
  • 1/2 Cup Parmesan cheese shredded
  • 2 Tbsp Fresh parsley chopped
  • 1/2 Cup Sun Dried Tomato Vinaigrette Dressing
  • 2 Cups Chicken Roasted and chopped

Sun-dried Tomato Vinaigrette

  • 2 Halves Sun-dried Tomato
  • 1 1/2 Tbs Balsamic vinegar
  • 11/2 Tbs Red wine vinegar
  • 1/2 Clove Garlic minced and mashed
  • 1/3 Cup Olive oil
  • 1 Tbs Basil leaves minced


For the pasta

  • Preheat your oven to 425 degrees F., wash the beets then place them on tinfoil, drizzle with olive oil, seal the tinfoil and bake for 35-40 minutes. The beets are done when you can poke with a fork.
  • When the beets have cooled, peel and shred. We used a food processor.
  • Cook pasta as directed on package.
  • Cut the tomatoes.
  • Cut the carrots.
  • Chop the parsley.
  • Shred the cheese.
  • Dice the onion.
  • Add the pasta, tomatoes, cheese, carrots and parsley.
  • Add the edamame.
  • Thoroughly mix together and add the dressing.
  • Gently add the shredded beets.
  • Add the chicken and serve.

For the dressing

  • In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain, and mince.
  • In a bowl, whisk together the tomatoes, basil, vinegars, and the garlic paste, add the oil in a stream and whisk the vinaigrette until it is emulsified.


Mix the beets in last and mix them gently. They will turn everything other than the carrots a beautiful color of red!