PASTA - summer sunshine pasta salad

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* Exported from MasterCook *

 

Summer Sunshine Pasta Salad

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 ounces farfalle (bowtie pasta)

1/4 teaspoon turmeric

8 ounces small shells

1/3 cup extra-virgin olive oil -- plus

1 tablespoon extra-virgin olive oil

2 cups broccoli flowerets

1 orange -- juice and zest

2 tablespoons fresh lemon juice

salt -- to taste

cayenne -- to taste

1 yellow bell pepper -- cut into thin strips

1 small red onion -- chopped

1 cup cherry tomatoes -- halved

1/4 cup sunflower seeds

 

Cook the farfalle in a pot of boiling salted water, stirring occasionally, until

it is al dente, about 8 to 10 minutes.

 

While the farfalle is cooking, add turmeric to the water to turn pasta a bright

yellow color.

 

Cook the pasta shells in a separate pot of boiling salted water until it is al

dente, about 8 minutes.

 

Drain both pastas and rinse under cold water.

 

Place both pastas in a large bowl, toss with 1 tablespoon of the olive oil and

set aside.

 

In a medium saucepan of boiling salted water, blanch the broccoli until bright

green, about 30 seconds. Drain and rinse under cold running water and add to the

pasta.

 

In a small bowl, combine the orange juice and zest, the lemon juice, and salt

and cayenne to taste. Whisk in the remaining olive oil until blended, then pour

dressing over pasta. Add the bell pepper, onion, cherry tomatoes, and chickpeas

and toss to combine. Sprinkle on sunflower seeds before serving.

 

Source:

" Pasta for All Seasons by Robin Robertson, Harvard Common Press, September,

2000 "

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Per Serving (excluding unknown items): 721 Calories; 28g Fat (34.6% calories

from fat); 19g Protein; 100g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

23mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 5 Fat.

 

NOTES : Evocative of a summer day, seashell and butterfly pastas combine with

broccoli flowerets and sunflower seeds for a whimsical ray of sunshine any time

of year. If serving as an entrée, add cooked chick peas or kidney beans to the

salad.

 

Nutr. Assoc. : 4363 0 4913 0 0 0 0 0 0 0 0 0 0 0

 

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