Good Clean Summer Love Pasta Salad with Love Beets and Organic Girl (Edit recipe)

Beets and greens scream summer to me, and of course they both go great in a salad. But I decided I wanted to kick it up a level. What else screams summer? Grilling, corn, and pasta salads. So why not bring them all together? Trust me you want to bring them all together...

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	740
Fat:	24 g
Carbohydrates:	46 g
Protein:	82 g
Cholesterol:	23 g
Sodium:	1870 mg
Fiber:	11 g
Sugars:	12 g
Calculated per serving.

by All Roads Lead to Healthy

View original recipe

Serves: 4

Ingredients

1 lb Pasta, (I used sprouted penne, but lentil or whole grain pastas are also great)
4 Beets, chopped, (Love Beets)
2 cups Spring Mix Salad Greens Lettuce, (Organic Girl Pepper Greens)
1/4 cup Balsamic Vinaigrette, (Organic Girl Pomegranate Balsamic Dressing)
3/4 cup Feta Cheese
2 Corn, (ears)
1/4 cup Pine Nuts
1 Tbsp Extra Virgin Olive Oil
Sea Salt, to taste
Black Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your grill to medium high heat.
Remove the silk from the corn and pull down the husks. Coat the corn in olive oil, salt, and pepper. Replace the husks back up around the corn.
Grill the corn for about 20 minutes, rotating 1/4 of the way every 5 minutes.
Once cooked, shave the kernels off the cob using a knife.
Toast the pine nuts on the stove top until just golden brown (about 3-5 minutes).
In a large bowl, mix together the pasta, beets, pepper greens, corn, pine nuts, and feta.
Add in the dressing (and salt and pepper to taste) and mix completely until evenly distributed.
Serve and enjoy!