Orecchiette Salad With Roast Beef Recipes

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ORECCHIETTE PASTA SALAD



Orecchiette Pasta Salad image

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

Provided by Pumpkie

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

2 small zucchini
2 small carrots
1/4 lb escarole
4 medium ripe tomatoes (I like plum or 4 medium beef steaks)
1 large cucumber
1 lb orecchiette
1 teaspoon chopped garlic, if you love garlic add more
3 tablespoons chopped fresh basil
1/4 lb feta cheese, crumbled I tend to add more
1/2 cup good quality extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper, taste

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.

Nutrition Facts : Calories 796.2, Fat 35.3, SaturatedFat 8.4, Cholesterol 25.3, Sodium 360.9, Carbohydrate 99.5, Fiber 7.8, Sugar 9.9, Protein 21.9

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