Picnic pasta salad
Delight in the flavors of a refreshing picnic pasta salad. This colorful dish is bursting with fresh ingredients and zesty dressings. Perfect for outdoor dining.
Ingredients:
- Kosher salt and freshly cracked black pepper
- 450g orecchiette pasta
- 2 lemons
- 2 tablespoons honey
- 1/4 cup extra-virgin olive oil
- 1 cup walnuts, toasted
- 3/4 cup dried apricots, thinly sliced
- 1/4 cup fresh lemon thyme leaves
- 3 tablespoons fresh mint, torn
- 1 small head radicchio, thinly sliced
Instructions:
- Place a pot of water on the stove and bring it to a boil. Stir in a generous amount of salt. Add the pasta and cook until it is firm to the bite, following the instructions on the package.
- While the pasta is cooking, make the vinaigrette. Grate the zest of 1 lemon into a large bowl. Squeeze the juice from both lemons into the bowl with the zest. Add honey, salt, and pepper. Whisk the ingredients together. Slowly drizzle in the olive oil while whisking continuously to create a smooth dressing.
- After the pasta is done cooking, drain it and transfer it immediately to the large mixing bowl with the lemon-honey dressing. Mix in the walnuts, apricots, lemon thyme, mint, and radicchio. Gently toss the ingredients to blend them well and transfer the pasta salad to a serving dish. Enjoy it at room temperature or store it in an airtight container in the fridge for up to 3 days.
Summary:
- Calories: 3402 kcal
- Fat: 141 g
- Protein: 85 g
- Carbs: 476 g
- Potassium: 3377 mg
- Magnesium: 519 mg