Nasturtium Pasta Salad

Notes: To cut cucumber sticks, slice cucumber into 1/8-inch-thick rounds, stack rounds, and cut into 1/4-inch-wide pieces. Rinse and drain calendula or marigold flowers, then pull off petals.
Makes 4 entrée servings


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3/4 pound dried farfalle (bow-tie) pasta
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
1 1/2 teaspoons fresh-ground pepper
1 cup (4 oz.) crumbled feta cheese
3/4 cup English cucumber sticks (see notes)
1/2 cup calendula or marigold petals (see notes)
3 1/2 cups nasturtium blossoms, rinsed and drained
3 1/2 cups tender nasturtium leaves or butter lettuce leaves, rinsed and drained


1. Cook pasta in about 3 quarts boiling water over high heat until tender to bite, about 10 minutes. Drain, immerse in cold water, and drain when cool, about 3 minutes.

2. In large bowl, mix lemon juice, oil, and pepper. Add pasta, feta, and cucumber. Mix and season to taste with salt. Add calendula petals and nasturtium blossoms; mix gently.

3. Line a platter or plates with nasturtium leaves. Spoon salad onto leaves.

Created date

October 2003

Nutritional Information

Calories 571
Caloriesfromfat 41 %
Protein 16 g
Fat 26 g
Satfat 7.1 g
Carbohydrate 70 g
Fiber 3 g
Sodium 333 mg
Cholesterol 25 mg