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Composed Nasturtium Pasta Salad

Source of Recipe

Sunset Magazine-June, 1999


Recipe Introduction

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

List of 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





Recipe



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.