ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nasturtium Pasta Salad

Yield Makes 4 entrée servings
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.


  • 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)
  • Salt
  • 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

Nutrition 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

How to Make It

  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.