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“Inspired by the California Wine Tasting meetup I recently attended, I prepared an aesthetically pleasing pasta salad that was as delicious as it was beautiful. The cayenne delivers the zing, while it also marriages a bold burst of citrus infusions. Ultra healthy and light, it can be eaten warm or cold. Americans should take a hint from European and Asian cultures and start eating more savory breakfast meals, so surprise your honey with this the morning after, and you may return to the night before.”

Ingredients Nutrition


  1. Boil the pasta and drain. Toss with a teaspoons of oil and pinch of salt. - set aside.
  2. Chop carrots (I bought pre-julienned-cut).
  3. Dice tomato.
  4. Chop mushrooms.
  5. Dice onion.
  6. Chop bell pepper.
  7. Chop spinach.
  8. Peel and dice orange.
  9. Thinly slice one of the lemons-skin on.
  10. Juice other lemon.
  11. Slice "cheese" into thin long strips.
  12. In a large mixing bowl:
  13. Add oil, lemon juice, vinegar, chopped fruit and veggies.
  14. Mix well - I use a large serving fork, so everything retains it's shape.
  15. In a sauce pan on stove:
  16. Heat 1 tablespoons of oil.
  17. Add 2 bay leaves, and 1 cup of the chopped fresh ingredients from mixing bowl.
  18. Saute for 5 minutes.
  19. Add sauteed ingredients back to large mixing bowl. Remove bay leaves.
  20. Add pasta, "cheese" strips, salt, pepper and cayenne.
  21. Toss well.
  22. Optional:
  23. Peas, tofu or beans can be added to this dish for extra protein and fiber.
  24. Pairings: A nice meritage wine, like Hart's Desire, or a Chardonnay.
  25. Like, I'm so sure. If you don't even know how to talk like a Californian wine connoisseur, you totally have to learn. Duh. If you need to try it on for size, pop in some chewing gum, bleach your hair, grab some wine and chill. I'm just, like, so there, you know.

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