Tri-Color Torciglioni Summer Pasta Salad
VEGAN
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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