Nasturtium Pasta Salad

To make cucumber sticks, slice the cucumber into 1/8 inch rounds, stack the rounds and cut into 1/4 inch wide pieces. Rinse and drain the calendula or marigold flowers and then pull off the petals.
  • 3/4 lb dried farfalle (bow tie) pasta
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 1/2 tsp fresh ground pepper
  • 1 cup crumbled feta cheese (4oz by weight)
  • 3/4 English cucumber sticks
  • salt
  • 1/2 cup calendula or marigold petals
  • 3 1/2 cups nasturtium blossoms, rinsed and drained
  • 3 1/2 tender nasturtium leaves, or butter lettuce leaves, rinsed and drained

Cook pasta until tender to bite, about 10 minutes. Drain, immerse in cold water and drain when cool, about three minutes.

In a 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.

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

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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