This chilled, pasta salad combines early summer produce with Mediterranean pantry ingredients. It's all tossed in a zesty vinaigrette and is sure to complement your savory bbq.
Boil macaroni noodles according to package instructions; transfer to a colander; cool-water rinse and drain; store (air-tight and chilled) until ready to serve.
To cook the beet: place it in a pot with water covering a few inches over its surface; boil over high heat until fork-tender (about 10 minutes); remove beet from water with tongs; run it under cold water to remove skin (carefully using fingers to help skin fall off); set aside to cool.
When beet has cooled, dice it into 1/4” cubes; store (air-tight and chilled) until ready to serve.
Combine artichokes, capers, Kalamatas, and onions in a serving bowl or storage container; store (air-tight and chilled) until ready to serve.
Meanwhile place all dressing ingredients in a jar with tight-fitting lid; shake to combine; chill until ready to serve.
A few hours before serving salad, toss together pasta, veggies, dressing; chop basil and incorporate to the salad; store (air-tight and chilled) until ready to serve.