Light and Zesty Pasta Salad
"This is from Willi Fitzpatrick's Everyday Gourmet. It has less oil and no mayo but very refreshing and a pleasant change from heavier pasta type salads. A great side dish for barbecues."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 8 ounces rotini pasta or 8 ounces similar pasta
- 2 oranges, juice of
- 1 tablespoon Dijon mustard
- 1 lime, juice of
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 green pepper, slivered
- 1⁄2 small red onion, thinly sliced
- 1⁄3 English cucumber, in 1/2 inch pieces
- 1⁄3 cup feta cheese, crumbled
directions
- Cook pasta until tender, drain and rinse in hot and then cold water.
- Meanwhile, mix the orange juice, mustard, lime juice, olive oil, sugar and Worcestershire.
- Toss pasta, dressing and vegetables together.
- Top with feta.
- Serve at close to room temperature.
- (Can be made ahead, covered and refrigerated until 1 hours before serving).
- P.S. We actually prefer it cold.
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Reviews
-
Light, zesty, and very delicious, ust as described. Great recipe! Thanks for posting.
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
