Spring orecchiette salad

by Alice on maggio 5, 2010

Spring orecchiette salad


150 g semi-whole durum wheat orecchiette
1 small bunch of asparagus, cleaned and cut into pieces
extra virgin olive oil, to taste
10-12 baby date tomatoes (or cherry tomatoes), cut into quarters
a handful of olives (I used Taggiasca), pitted and roughly chopped
1 small bunch of fresh chives, cleaned and chopped
1 small handful of fresh mint, cleaned and chopped

Makes 2 servings.


Bring a pan of plenty water to a boil, add some salt and cook the orecchiette and the asparagus until al dente (cooking times vary, but make sure you add the asparagus just 5-7 minutes before the pasta is done). Drain and rinse under cold running water. Drain again and transfer into a salad bowl. Drizzle with the olive oil and let cool. Add the tomatoes, olives, chives and mint (and a little more olive oil if needed), toss and serve cool.

Posted in: lunch-box,pasta,picnic,salads,savoury,spring,vegetables

{ 4 comments… read them below or add one }

1 Mihl maggio 5, 2010 alle 08:14

That looks so fresh and beautiful! I love pasta salads.

2 Bianca- Vegan Crunk maggio 5, 2010 alle 09:34

Oricchette is so much fun!

3 Robyn maggio 6, 2010 alle 09:24

Mamma mia! What a gorgeous ‘tricolor’ salad :-)

4 Alessandra maggio 10, 2010 alle 01:38

Nice idea to use orecchiette for a pasta salad. I must try :-)

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