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.

Yield: Makes 4 entrée servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 571
  • Calories from fat: 41%
  • Protein: 16g
  • Fat: 26g
  • Saturated fat: 7.1g
  • Carbohydrate: 70g
  • Fiber: 3g
  • Sodium: 333mg
  • Cholesterol: 25mg


  • 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


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