close
Advertisement
Shop Now
Magazine
 

Penne rigati with sesame and orange dressing

This fresh–flavoured pasta salad is ideal as a side dish with grilled chicken or firm fish, such as fresh tuna or swordfish. It makes a healthy change from pasta dressed with oil or butter and parmesan cheese.

Penne rigati with sesame and orange dressing

Ingredients

  • 200 g penne rigati (ridged penne)
  • 2 large oranges
  • 6 spring onions, cut into short fine strips
  • ⅔ cup (60 g) bean sprouts, trimmed
  • 2 tablespoons sesame seeds, toasted
  • grated zest and juice of 1 orange
  • 1 tablespoon sesame oil
  • 2 tablespoons light soy sauce
  • 1 clove garlic, crushed
  • 1 tablespoon finely grated fresh ginger
  • salt and pepper

Preparation

  1. Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. While the pasta is cooking, peel the oranges, removing all the pith.
  3. Holding the oranges over a bowl to catch any juice, cut out the segments from their surrounding membrane.
  4. Set the segments aside, and reserve the juice in the bowl.
  5. Place the spring onion strips in a bowl of cold water and set them aside until they curl.
  6. To make the dressing, add the orange zest and juice to the juices reserved from segmenting the oranges.
  7. Add the sesame oil, soy sauce, garlic, grated fresh ginger and seasoning to taste.
  8. Whisk lightly to mix.
  9. Drain the pasta and add to the dressing.
  10. Mix well, then cover and set aside to cool.
  11. When ready to serve, thoroughly drain the spring onions; reserve a few for garnish and add the remainder to the salad together with the orange segments, bean sprouts and toasted sesame seeds.
  12. Gently toss the ingredients together, then serve the salad immediately, sprinkled with the reserved spring onions.

Serves 4
Preparation: 15-20 minutes, plus cooling
Cooking: about 10 minutes

Tags:



More Recipes

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Advertisement