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Dandelion Pasta Salad and How Food Bloggers Successfully Collaborate

Dandelions are more than weeds. They make an excellent backdrop for a pasta salad with fresh feta cheese.
Servings: 8

Ingredients

  • 1 pound pasta
  • 1/2 cup extra virgin olive oil more as needed
  • 1/2 pound feta cheese
  • 1 bunch dandelion trimmed
  • 1/2 t red pepper  flakes or dried thai chiles
  • 1 cup of kalamata olives pitted and halved
  • juice and zest of one large lemon
  • salt pepper
  • Bring a large pot of water to a boil over high heat. Add a generous amount of salt. Cook the pasta until al dente according to package directions.
  • Whisk the olive oil lemon juice, lemon zest, red-pepper flakes with a pinch of salt in large bowl. Drain the pasta and add it to this mixture, stirring to coat the pasta well. Taste for seasoning. Set aside.
  • Trim dandelion stems. Rinse and dry. Cut in half. Lay the dandelion greens out onto a large serving platter or bowl. Top them with the still slightly warm pasta and stir to combine. Let the salad cool completely then top with the the olives, feta cheese, a drizzle of olive oil, and a few grinds of black pepper.
  • Serve at room temperature. If you refrigerate take out an hour before serving.

Instructions

  • Bring a large pot of water to a boil over high heat. Add a generous amount of salt. Cook the pasta until al dente according to package directions.
  • Whisk the olive oil, lemon juice, lemon zest, red-pepper flakes with a pinch of salt in large bowl. Drain the pasta and add it to this mixture, stirring to coat the pasta well. Taste for seasoning. Set aside.
  • Trim dandelion stems. Rinse and dry. Cut in half. Lay the dandelion greens out onto a large serving platter or bowl. Top them with the still slightly warm pasta and stir to combine. Let the salad cool completely, then top with the the olives, feta cheese, a drizzle of olive oil, and a few grinds of black pepper.
  • Serve at room temperature. If you refrigerate, take out an hour before serving.