Enjoy this recipe by Eskaton Village Carmichael's Chef Kevin. It's a tasty pasta salad with pumpkin seeds and a cilantro lime dressing. This recipe will make six(6) two cup portions.
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INGREDIENTS: |
Dressing: |
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4 ½ Cup cooked Bowtie Pasta |
1 Tbsp. Shallots, peeled, chopped |
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¾ Cup Pumpkin Seeds, toasted |
¾ Cup Cilantro, fresh, chopped |
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4 ½ Cup Watermelon, Cubed 1” |
1 each Garlic Cloves, peeled, mashed |
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6 TBSP. Feta Cheese, Crumbled |
2 2/3 Tbsp. Pumpkin Seeds, toasted |
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¾ Cup Radish Slices |
½ tsp Kosher Salt |
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1 ½ Cup Carrots, sliced |
1/8 tsp Black Pepper, ground |
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¾ Cup Green Onion, sliced |
1 tsp Brown Sugar |
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4 ½ Cup Spring Mix |
2 2/3 Rice Wine Vinegar, unsweetened |
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1/2 tsp Kosher Salt |
½ Cup Olive Oil |
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½ tsp Ground Black Pepper |
¼ Cup Fresh Lime Juice |
METHOD:
Place all dressing ingredients into a blender and process until smooth. Cook pasta according to package directions. Place all salad ingredients into a bowl and toss with dressing.
CHEF’S NOTES:
Toast pumpkin seeds in a preheated 350 degree oven for 5-10 minutes or toast in a dry skillet over medium heat, stirring constantly. Seeds will start to pop and be fragrant when ready.
CALORIES: 570
TOTAL FAT (g): 34
SATURATED FAT (g):6
TOTAL CARB (g): 52
PROTEIN (g): 21
DIETARY FIBER (g): 8
SODIUM (mg): 490
For more information about Eskaton Village Carmichael, click here.
