What You Need:

1 (8 oz.) box campanelle pasta
1 lb. fresh asparagus spears, sliced
1/2 C green onions, sliced thin
1/3 C fresh mint, chopped
1/3 C feta cheese, crumbled
3 large navel oranges, peeled and white pith removed
2 T olive oil
1 T cider vinegar
1/2 t salt
1/4 t pepper

How to Cook It:

Cook the pasta as directed on the box.
Add het asparagus spears to the pasta during the last 2 minutes of cooking time.
Drain, rinse under cold water being sure to drain well again.
Place the pasta and asparagus into a large serving bowl.
Fold in the green onions.
Add the mint and the cheese and toss until well blended.
Cut two of the oranges in half lengthwise.
Slice each half of the oranges crosswise then add them to the pasta.
Toss again to combine the orange slices well.
Shred 2 t of the orange peel and place in a shaker jar.
Squeeze 2 T of juice from the remaining orange into the jar.
Pour the olive oil and vinegar into the jar.
Sprinkle the salt and pepper into the mixture.
Shake well to combine the ingredients together.
Pour the dressing over the entire salad then toss to coat the salad mixture well.
Cover the salad and refrigerate from 1 hour to overnight.
Toss the salad again just before serving.

Serves: 10

Campanelle pasta is delicate yet sturdy pasta that is shaped like a cone with ruffles. This pasta can be found in most supermarkets. Most any type of citrus fruit such as limes, lemons or grapefruit can be used in this recipe. Try them all and see which one you like the best. The asparagus is optional.