Summer Sunshine Pasta Salad
Source: Adapted from Pasta for All Seasons by Robin Robertson (Harvard Common Press, 2000).

8 ounces farfalle pasta
1/4 teaspoon turmeric
8 ounces small pasta shells
1/3 cup plus 1 tablespoon extra-virgin olive oil
2 cups broccoli florets, blanched
Juice and zest of 1 orange
2 tablespoons fresh lemon juice
Salt
Cayenne pepper
1 yellow bell pepper, cut into thin strips
1 small red onion, chopped
1 cup cherry tomatoes, halved
1/4 cup sunflower seeds
1 cup cooked kidney beans or chickpeas (optional, if serving as a main dish)

Cook the farfalle in a large pot of boiling salted water, stirring occasionally, until is it al dente, about 8 to 10 minutes. While the farfalle is cooking, add the turmeric to the water to turn pasta bright yellow. Cook the pasta shells in a separate pot of boiling salted water until they are al dente, about 8 minutes.

When both pastas are cooked, drain them and rinse under cold water. Place both pastas in a bowl, toss with 1 tablespoon of the oil, add the broccoli and set aside.

To make the dressing, combine the orange juice and zest, lemon juice, and salt and cayenne to taste in a small bowl. Whisk in the remaining oil until blended, then pour dressing over pasta.

Add the bell pepper, onion, and tomatoes, and toss to combine. Sprinkle on the sunflower seeds before serving.

Serves 4.