Start by bringing a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, preheat your oven to 400°F (200°C). Wrap the beet in foil and roast for about 45 minutes or until tender. Once cooled, peel and puree in a food processor with 1 tablespoon of water.

In a medium mixing bowl, whisk together the beet puree, Greek yogurt, mayonnaise, lemon juice, salt, and black pepper until creamy.

Gently fold the cooled pasta, diced cucumber, parsley, and feta into the dressing until the pasta and veggies are coated.

Spoon the pink pasta salad into the phyllo cups, filling each generously without overstuffing.

Cover the filled cups with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.