Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: DCC
Dairy Council of California

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.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment