|
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. |
|
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. |
Salad Recipes
- Brigit's Fruit 'n Veggie Salad – November 9, 2010
- Pear and Beans Salad – September 24, 2010
- Brigit's Salad of Fruits – September 16, 2010
- Summer Tri-Color Torciglioni Pasta Salad – September 4, 2010
- Tuna, Olive, Caper and Bean Salad – August 23, 2010
- Summer Rainbow Fusilli Pasta Salad – August 19, 2010
- Large Lima Beans and Fig Salad – August 10, 2010
- Fig and Avocado Salad – July 28, 2010
- Brigit's Grilled Vegetable, Olive, Avocado, Tomato and Basil Salad – July 16, 2010
- Grilled Asparagus and Green Salad with Fresh Berries – July 16, 2010
- Two Bean, Lettuce, Tomato and Orange Salad – July 13, 2010
- Melon with Avocado and Cucumber Citrus Salad – July 10, 2010
- Trecce dell'Orto Pasta Salad with Asparagus, Green Beans and Sun Dried Tomatoes – July 6, 2010
- Lettuce, Rucola, Red Radicchio, Mint and Strawberry Salad – July 2, 2010
- Lettuce, Carrot, Avocado and Cucumber Salad – June 29, 2010
- Lettuce, Olive, Carrot and Sweet Pepper Salad – June 29, 2010
- Tuna and Bean Salad – June 21, 2010
- Two-Olive and Bean Salad – June 21, 2010
- Two-Bean, Sweet Pepper Salad – June 19, 2010
- Lettuce, Cucumber, Green Bean, Blueberry Salad – June 18, 2010
- Beans, Kalamata Olive, Rucola and Mint Salad – June 13, 2010
- Rucola, Mint, Cucumber, Sweet Peas and Sweat Pepper Salad – June 12, 2010
- Bean, Avocado, Cucumber and Cilantro Salad – June 12, 2010
- Marinated Fennel Seeds Bean and Blueberry Salad – June 11, 2010
- Bean and Blueberry Salad – June 10, 2010
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| September 4, 2010 |
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