Pine Nuts, Kalamata Olive, And Orange Salad Over Farfalle Pasta
Source: CHEF
Ingredients
2 oranges
4 c. farfalle pasta, cooked and cooled
1 c. kalamata olives, pitted
1 c. toasted pine nuts
1 tbsp. basil, finely chopped
1 tsp. salt (or to taste)
Dressing:
Juice of one orange
¼ c. balsamic vinegar
1 tsp. Dijon mustard
½ c. extra virgin olive oil
Salt and Pepper to taste
Directions
Cut the two oranges into *supreme segments. Place them in a bowl with all the other salad ingredients and set aside. In another bowl, combine orange juice, vinegar and mustard. Slowly drizzle in the oil while whisking vigorously. Add salt and pepper to taste. Pour over the Salad and toss. You may need to adjust the seasoning and add more salt or pepper once the dressing is on the pasta.*Directions for supreme segmenting in Citrus Supreme-Segments recipe
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Entrée Farfalle Orange Pasta
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