Wednesday, July 14, 2010

Citrus Olive-Pasta Salad

Alyssa found this recipe and was excited to discover we had everything needed to make it on hand. We were also excited that she made it--it is a refreshing and delicious salad.

Citrus Olive-Pasta Salad

1 pound rotelle, fusilli, penne, or bowtie pasta
1 cup pitted cured olives, drained and cut in half
1 (11-ounce) can mandarin orange segments, drained
½ cup orange juice
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain and transfer to a large bowl. Fold in the olives and mandarin orange segments.

In a small bowl, whisk together the orange juice, oil, rosemary, mustard, lemon juice, lemon zest, and orange zest. Pour the mixture over the pasta and stir to combine. Season with salt and pepper.

Recipe Source: Robin to the Rescue

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