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    You are in: Home / Recipes / Orecchiette Pasta Salad Recipe
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    Orecchiette Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Pumpkie's Note:

    Its salad time! A great pasta salad that is different that your typical pasta salad. Great on a hot summer day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and dice zucchini and carrots and then scald them in boiling water just until tender. Drain, cool and set aside.
    2. 2
      Wash and drain the escarole. Coarsley chop it and set aside.
    3. 3
      Dice the tomatoes and place them in a sieve to drain some of the juice, set aside.
    4. 4
      Wash the cucumber, pat dry and dice leaving the skin on or if you prefer off, and set aside.
    5. 5
      Cook the pasta in boiling water according to directions on box to al dente. Rinse under cold water and drain thoroughly.
    6. 6
      In a large mixing bowl, mix the orecchiette with the cucumber, tomatoes, carrots, zucchini, escarole, garlic, basil and cheese.
    7. 7
      Toss with olive oil, balsamic vinegar, salt and pepper.
    8. 8
      Chill in refrigerator, and serve cold.

    Ratings & Reviews:

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    Nutritional Facts for Orecchiette Pasta Salad

    Serving Size: 1 (499 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 796.2
     
    Calories from Fat 318
    39%
    Total Fat 35.3 g
    54%
    Saturated Fat 8.4 g
    42%
    Cholesterol 25.3 mg
    8%
    Sodium 360.8 mg
    15%
    Total Carbohydrate 99.4 g
    33%
    Dietary Fiber 7.8 g
    31%
    Sugars 9.9 g
    39%
    Protein 21.8 g
    43%

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