Makes 4 entrée servings

How to Make It

Step 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.

Step 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.

Step 3

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

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