Dandelion Pasta Salad
Cuisine: American
Author: Bob Pastorio
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
  • 4 Cups cooked pasta, any shape you like
  • 1/4 Cup chopped green onions
  • 1/4 Cup chopped red bell pepper
  • 3 hard-cooked eggs, chopped
  • 1 Cup dandelion petals
  • 1/4 Cup small dandelion or Arugula leaves (optional)
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon fennel or anise seed
  • 1 Cup mayonnaise
  • 1/4 Cup cider vinegar
  • 1/2 Cup light olive oil
  • fresh herbs, chopped, to taste; basil, oregano, thyme, rosemary, chives
  • salt and pepper to taste
  1. Mix salad ingredients, tossing gently.
  2. Combine dressing ingredients and pour over. Toss again.
  3. Serve chilled, immediately.
Dandelion leaves are used in Europe as a bitter salad green like arugula or radicchio. The flower petals are always plucked from the stem because the sap is tart and if you eat the green part, you'll pucker up so tight that a toothpick will be a squeeze. Just remember - no part of the stem and none of the milky sap goes into the recipe. The flower petals have a pleasant lemony flavor and they're pretty.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/dandelion-pasta-salad/4533/