Orecchiette Pasta Salad Recipes

ORECCHIETTE SALAD WITH ROAST BEEF

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
• In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

ORECCHIETTE WITH CORN, JALAPEñO, FETA AND BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
• While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
• Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.

ORECCHIETTE PASTA SALAD

Steps:

• Wash and dice zucchini and carrots and then scald them in boiling water just until tender. Drain, cool and set aside.
• Wash and drain the escarole. Coarsley chop it and set aside.
• Dice the tomatoes and place them in a sieve to drain some of the juice, set aside.
• Wash the cucumber, pat dry and dice leaving the skin on or if you prefer off, and set aside.
• Cook the pasta in boiling water according to directions on box to al dente. Rinse under cold water and drain thoroughly.
• In a large mixing bowl, mix the orecchiette with the cucumber, tomatoes, carrots, zucchini, escarole, garlic, basil and cheese.
• Toss with olive oil, balsamic vinegar, salt and pepper.
• Chill in refrigerator, and serve cold.

ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.

ORECCHIETTE PASTA SALAD WITH ARTICHOKES AND GRILLED VEGGIES

Steps:

• Thinly slice the onion, red pepper, zucchini and mushrooms. Heat olive oiI in a large saute pan -- add onions, cooking until softened, then add garlic, red pepper, mushrooms and zucchini -- continue to cook until lightly coloured.
• Drain and quarter the artichoke hearts.
• Stir the grilled veggies and the remaining ingredients (except tomatoes and additional dressing) into the cold cooked pasta -- mix well.
• Place into a container with a lid and refrigerate at least 3 hours.
• When ready to serve, refresh with additional 1/4 cup of salad dressing and garnish with quartered cherry tomatoes.
• Notes:
• The salad dressing is the most recognizable flavour so make sure you're confident with the taste -- you can make your own with a light tasting olive oil, lemon juice (or white balsamic), dijon mustard and your choice of herbs, but I find Kraft's Classic Herb is perfect for pasta salads.
• As I cook with cheeses so frequently, I stock my fridge/freezer with one-cup baggies filled with a blend of shredded imported Italian white cheeses (asiago, provolone, pecorino romano and parmegiana reggiano). You can easily substitute crumbled feta, but it will completely change the flavour. Also, as these cheeses are quite salty, I rarely add table salt to my recipes.