Contributed By: DCC
Dairy Council of California
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Total Preparation Time: 45 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Special Features: Kids can help make it
Nutrition Content: High Fiber
Holiday: July 4th
Meal Type: Salads & Dressings
Ingredients
8 ounces Gemelli pasta
1/2 cup Reserved pasta-cooking water
4 tablespoons Extra virgin olive oil
2 Or 3 large navel oranges, peel and pith removed, separated along membranes
1 cup Thin diagonal slices celery
1 cup Thin vertical slices red onion
1/2 cup Lightly packed, coarsely cut up, tender inside celery leaves
2 tablespoons Fresh lemon juice, or more to taste
8 Kalamata or other brine-cured black olives, pitted, coarsely cut up
1/2 teaspoon Salt
Freshly ground black pepper, to taste
1/3 cup Broken walnuts, toasted in a hot skillet (optional)
Preparation
Cook the pasta in plenty of boiling salted water until firm to the bite, according to package directions. Ladle out 1/2 cup of the cooking liquid; reserve. Remove from the heat and add 1 cup cold water to stop cooking; drain. In a large bowl, combine pasta, the reserved pasta-cooking water and 1 tablespoon of the olive oil; let stand until pasta is at room temperature, about 10 minutes.
Add the remaining 3 tablespoons olive oil, the oranges, celery, red onion, celery leaves, lemon juice, olives, salt and black pepper. Toss to blend.
Serve at room temperature or chill before serving.
If chilled, taste and correct seasoning, if necessary. Add walnuts, if using, just before serving.
Cook's Notes
Nutrition Information
Calories: 472
;
Total Fat: 22 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 6 g
;
Carbohydrates: 61 g
;
Protein: 10 g
;
Vitamin A: 278 IU
;
Vitamin C: 61 mg
;
Calcium: 88 mg
;
Sodium: 385 mg
;
Iron: 3 mg
;
Fiber: 6 g