Orecchiette Pasta Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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