Pasta Salad With Olives Roasted Fennel And Onions Recipes

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ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA



Orecchiette, Celery, and Olive Salad with Ricotta Salata image

A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side dish for summer entertaining. Another bonus: it's a make-ahead wonder.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
2 cups chopped celery
1 pound orecchiette
1 fennel bulb, cored and chopped (1 1/2 cups)
1/2 cup pitted and sliced Castelvetrano olives and 1 to 2 tablespoons olive brine
1 can (15 ounces) chickpeas, drained and rinsed
Ricotta salata, crumbled (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped celery leaves

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.

FENNEL AND ROASTED PEPPER SALAD WITH OLIVES



Fennel and Roasted Pepper Salad with Olives image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

1 small head fennel, cored and cut into thin slices
1/3 cup sliced roasted red pepper
1 green onion, thinly sliced
Black olives for garnish--pitted and sliced
Vinaigrette mixed with either pesto or tapenade to echo flavor in sandwich

Steps:

  • Toss ingredients together and season to taste with salt and pepper; serve with sandwich.

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