Gigli Pasta for Salad “Beetroot & Balsamic”

Gigli Pasta for Salad “Beetroot & Balsamic”


Our Beetroot and Balsamic Vinegar Gigli Pasta For Salad is made completely from scratch. We steam the beetroot first and allow it to cool before peeling and pureeing in some balsamic vinegar. This puree is then added to semolina durum wheat flour to form a beautiful, richly colored dough.

Once the dough is ready, it is extruded through a bronze die which gives each gigli a lightly rough surface. This ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience. Perfect for your chosen salad dressing.

All of our pasta dough is handmade in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time.

We recommended serving our Beetroot and Balsamic Gigli (campanelle) pasta with a variety of salad vegetables. This makes a perfect side dish for any main meal, especially those prepared with rich and salty cheeses.


Beetroot Gigli and Fresh Mint Salad

Serves up to 4 depending upon portion size

  • 1 pack Pasta Nostra Beetroot and Balsamic Gigli Pasta For Salad
  • 3 medium – large beetroot, steamed, cooled, peeled and diced
  • 1/4 cup pickled silver skin onions, plus some of the pickle juice, cut them into quarters
  • 1/4 cup balsamic vinegar
  • 2 tablespoon mayonnaise
  • 2 tablespoons tomato ketchup
  • Zest of 1 small to medium lemon
  • 1/4 cup extra virgin olive oil
  • 1/2 – 1 teaspoon salt
  • 1/2 cup loosely packed, fresh mint leaves, finely chopped
  1. Cook the pasta according to the instructions on the packet. Drain and run under cold, running water to stop it cooking further, then drain again. Toss the pasta in the olive oil and set aside.

  2. Take one of the beets and mash it with a fork. Then in a large mixing bowl, bring all of the ingredients together and combine well.

  3. Check the seasoning before covering and chilling in the fridge for up to 1 hour before serving.

Weight 11.50 oz
Dimensions 7 × 3 × 4.5 in

Semolina durum wheat flour, beetroot, balsamic vinegar