Orecchiette Pasta Salad Recipes

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.

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.

Steps:

• 1. Boil pasta al dente about 9 mins, drain, set aside
• 2. meanwhile in a large pan, saute crushed garlic in olive oil...about a min add tomatoes, spinach, black olives, garbanzo beans
• 3. mix in the drained pasta,add lemon zest and feta cheese...serve room temperature or chilled