Summer Sunshine Pasta Salad

I know, it’s not summer. I was craving a bright pasta salad. This recipe is from the vegan planet cookbook. this recipe makes 8 servings.





 Summer Sunshine Pasta Salad

8 ounces farfalle pasta
1/4 teaspoon turmeric
8 ounces shell pasta
1/3 cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 cup broccoli florets
1/4 cup orange juice
zest of one orange
2 tablespoons fresh lemon juice
salt (taste)
cayenne (taste)
1 yellow bell pepper (cut into thin strips)
1 red onion (chopped)
1 cup cherry tomatoes (halved)
1/4 cup sunflower seed
Cook the farfalle 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 rinsing in cold water. Place 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 olive oil until blended, then pour dressing over pasta. Add the veggies and toss to combine. Sprinkle on sunflower seeds.
 By my calculations – Per serving – Calories: 337, Total Fat: 13.7g, Sat. Fat: 1.7g, Carbs: 48.1g, Fiber: 3.4g, Protein: 8.7g

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