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Nasturtium Pasta Salad





Yields
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
Step 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.

Step 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.

Step 3
3

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 571Calories from Fat 41
% Daily Value *
Total Fat 26g40%

Saturated Fat 7.1g36%
Cholesterol 25mg9%
Sodium 333mg14%
Total Carbohydrate 70g24%

Dietary Fiber 3g12%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.