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
More From Sunset
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
Ingredients
- 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
Preparation
- 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.
Nasturtium Pasta Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, California
- MAIN INGREDIENT: Pasta
- DIETARY CONSIDERATION: Meatless
- OCCASION: Spring, Summer, Easter
- PUBLICATION: Sunset
More Recipes for Salads
-
Tortellini Tapenade Salad
Health -
Rainbow Pasta Salad
Gooseberry Patch
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy