Tri-Color Torciglioni Summer Pasta Salad
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Servings: 8 people

Summer Torciglioni Pasta ready for serving: Buon Appetito!

Summer Torciglioni Summer Pasta ready for serving - Buon Appetito!

Click on the image above to see more, larger pictures

  • 1 pound (454 gr.) Tri-color 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 mammoth green olives, pitted
  • 12 Kalamata olives, pitted
  • ½ avocado, cut into cubes
  • 2 Tbs. red cabbage, finely sliced
  • 2 Tbs. marinated beans
  • 2 Tbs. capers
  • Sea salt and pepper to taste
  • Extra virgin olive oil to taste
  • Coarse sea salt to taste (to cook pasta)
  1. In a frying pan or wok sauté chopped sun dried tomatoes with flax, anise, and fennel seeds, on low heat, for 5 minutes.
  2. Add chopped celery and cook for 10 minutes.
  3. Turn off eat, add lemon mint and sage leaves, and mix thoroughly.
  4. In the meantime cook torciglioni pasta according to package instruction.
  5. Mix drained pasta, cooked sauce and all other ingredients in serving bowl, season with sea salt and pepper to taste.
  6. Serve hot as pasta dish, or let cool to room temperature to serve as a pasta salad.

Summer Torciglioni Pasta: Sun dried tomatoes with flax, fennel, and anise seeds    Summer Torciglioni Pasta: Sun dried tomatoes with flax, fennel, anise seeds and celery    Summer Torciglioni Pasta: Sun dried tomatoes with flax, fennel, anise seeds, celery, lemon mint  and sage leaves
Click on the images above to see more, larger pictures.

  • 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.
  • Delicious summer pasta, which takes advantage of fresh seasonal produce and herbs.
  • Excellent served cold as a pasta salad.
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  2. Avocado Banana Chocolate Pudding – Gluten free, Dessert, Raw
  3. Avocado with Mint Marinated Beans – Gluten free, Antipasto, Legumes
  4. Balsamic Steamed Asparagus with Fennel Seeds – Gluten free, Vegetables
  5. Beans on Crackers or Toasted Bread – Snack, Antipasto, Legumes
  6. Brigit's Avocado and Cold Stewed Vegetable Antipasto – Gluten free, Antipasto, Side dish, Vegetables
  7. Brigit's Gazpacho – Gluten free, Soup, Raw
  8. Brigit's White Lima Beans Minestrone – Gluten free, Soup, Legumes
  9. Cauliflower and Green Tomato Stir Fry – Gluten free, Vegetables, Stir fry
  10. Chocolate Marzipan Blooms – Gluten free, Dessert, Snack, Raw
  11. Chocolate Truffle – Gluten free, Dessert, Snack, Raw
  12. Cold Antipasto 01 | Avocado, Beans, Olives & Bell Peppers – Gluten free, Antipasto
  13. Cold Antipasto 02 | Avocado, Vegetables & Pane Carasau – Antipasto, Vegetables
  14. Cold Antipasto 03 | Sliced Avocado and Marinated Beans with Masala Papad – Antipasto, Side dish, Legumes
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  17. Fried Eggplant – Gluten free, Side dish, Vegetables
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  21. Marzipan Truffle – Gluten free, Dessert, Snack
  22. Muffins Fig & Apple Muffins – Breackfast, Snack, Bakery
  23. Muffins Rice Flour Muffins – Gluten free, Breackfast, Snack, Bakery
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  25. Pan Tomate (Brad with Tomatoes) – Antipasto, Snack
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  27. Roasted Chestnuts – Gluten free, Snack, Fruits, Nuts
  28. Spaghetti with Cilantro & Mix Nuts Pesto – Pasta
  29. Steamed Vegetables – Gluten free, Vegetables
  30. Three-Color Torciglioni Summer Pasta Salad – Pasta, Vegetables
  31. Tomato & Bean Soup – Gluten free, Soup, Legumes
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    How To Make:
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  4. Homemade Marzipan – Gluten free, Raw
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