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CAMPANELLE - Orange, Mint and Asparagus Pasta Salad
Nb persons: 12
Yield:
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| Orange, Mint and Asparagus Pasta Salad | |
| From Better Homes & Gardens recipe winner The uniquely shaped campanelle is the pasta of choice for this side dish recipe. If you don't have it on hand, any medium-size pasta will do. Servings: 10 to 12 ingredients | |
| 8 ounces | dried campanelle or other medium-size pasta |
| 1 pound | fresh asparagus spears, bias-sliced into 1-inch pieces |
| 1/2 cup | thinly sliced green onions,, (about 4) |
| 1/3 cup | chopped fresh mint |
| 1/3 cup | crumbled feta cheese |
| 3 large | navel, Cara Cara, and/or blood oranges |
| Dressing: | |
| 2 tablespoons | olive oil |
| 1 tablespoon | white wine vinegar |
| cider vinegar, alternative | |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
directions
1.Cook pasta according to package directions. adding asparagus the last two minutes of cooking. Drain; rinse with cold water. Drain; transfer pasta and asparagus to large serving bowl.
2.Add green onions, mint, and feta cheese to pasta mixture. Using a serrated knife, remove peel and white pith from two of the oranges. Halve oranges lengthwise, then slice crosswise. Add to pasta mixture.
3.For dressing, from the remaining orange finely shred 2 teaspoons peel. In a screw-top jar squeeze 2 tablespoons orange juice. Add orange peel, olive oil, vinegar, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss to combine. Cover and refrigerate for 1 hour or overnight. Toss before serving. Makes 10 to 12 servings.
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