PRIZE TESTED RECIPES' $200 W INNER
MARYANN DELL,PHOENIXVILLE, PA
ORANGES, LIMES, LEMONS, AND TANGERINES CATEGORY, JANUARY 2009
O RA N GE, M INT, AN D ASPARAGU S PASTA SA LA D
8
oz. dried campanelle or
other medium-size pasta
1
lb. fresh asparagus spears,
bias-sliced in 1-inch pieces
'/2
cup thinly sliced green
onions (about 4)
>3
cup chopped fresh mint
1
/ 3
cup crumbled feta cheese
3
large navel, Cara Cara,
and/or blood oranges
2
Tbsp. olive oil
1
Tbsp. white wine vinegar
or cider vinegar
/2
tsp. salt
'A
tsp.ground black pepper
1.
Cook pasta according to package directions,
adding asparagus the last 2 minutes of cooking.
Drain; rinse with cold water. Drain; transfer
pasta and asparagus to large serving bowl.
2.
Add green onions, mint, and feta cheese to
pasta mixture. Using a serrated knife, remove
peel and white pith from two of the oranges.
Halve oranges lengthwise, then slice crosswise.
Add to pasta mixture.
3.
For dressing, from the remaining orange
finely shred 2 teaspoons peel. In a screw-top jar
squeeze 2 tablespoons orange juice. Add orange
peel, olive oil, vinegar, salt, and pepper. Cover
and shake well. Pour over pasta mixture; toss to
combine. Cover and refrigerate for 1 hour or
overnight. Toss before serving.
MAKES 10TO
12 SERVINGS.
