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Summer Tri-Color Torciglioni Pasta Salad
Preparation: 20-25 minutes
Cooking Time: 15 minutes
Ingredients (Serves 8)
454 gr. (1 pound) Tricolor Torciglioni pasta
2 Tbs. Sun dried tomatoes marinated in EVOO, chopped
1 Tsp. Flax seeds
1 Tsp. Anise seeds
1 Tsp. Fennel seeds
2 Stalks celery, chopped
6 Fresh sprigs lemon mint (leaves and blooms only)
6 Sage leaves, torn by hand
2 Medium red and yellow bell peppers, chopped
1 Medium tomato, chopped
12 Cherry tomatoes, cut in half
1 Handful peppermint leaves
1 Handful basil leaves
1 Handful rucola, torn by hand
6 Pimiento stuffed mammoth green olives
12 Kalamata olives, pitted
1/2 Avocado, cut into cubes
2 Tbs. Red cabbage, finely sliced
2 Tbs. Marinated beans
2 Tbs. Capers
• Sea salt and pepper to taste (best if ground at the moment)
• Coarse sea salt to taste (to cook pasta)
Preparation
• In a frying pan or wok sauté chopped sun dried tomatoes with flax, anise, and fennel seeds, on low heat, for 5 minutes.
• Add chopped celery and cook for 10 minutes.
• Turn off eat, add lemon mint and sage leaves, and mix thoroughly.
• In the meantime cook torciglioni pasta and drain al dente (slightly undercooked, according to American taste.)
• Mix all ingredients in a serving bowl, season with salt and pepper to taste, toss and serve hot, or let cool and serve as a pasta salad.
Summer Torciglioni Pasta: Sun dried tomatoes with flax, fennel, and anise seeds: image 1 of 4 Summer Torciglioni Pasta: Sun dried tomatoes with flax, fennel, anise seeds and celery: image 2 of 4 Summer Torciglioni Pasta: Sun dried tomatoes with flax, fennel, anise seeds, celery, lemon mint and sage leaves: image 3 of 4
Summer Torciglioni Pasta: Serving bowl: image 4 of 4
Click on the images above to see larger pictures
Comments
• Instead of tri-color torciglioni you may use your favorite dried pasta. In any case, I suggest using a multi-colored pasta, obtained by adding pureed vegetables to pasta dough, if homemade.
• Another good summer pasta, which takes advantage of fresh seasonal produce and herbs. Excellent served cold as a pasta salad.
• If you don't have lemon mint, you may double up another aromatic herb or add just sager leaves.
Wine and Beverage Pairing
• Prosecco di Valdobbiadene, Trebbiano Frizzante dell'Emilia IGT, Cabernet Franc DOC Colli Orientali del Friuli, Chianti DOCG Riserva Il Canto del Leccio, Montepuciano d'Abruzzo DOC Avelisa, Monteregio di Massa Marittima DOC Morello, Monferrato DOC Infinito.


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    September 4, 2010
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