Orecchiette Salad

Happy Summer!  This cold salad is perfect to bring to a summer picnic, or for a brown bag work lunch!


For the salad:

1 pound whole wheat orecchiette

1 head broccoli, cut into small pieces

1 red onion, diced

2 red bell peppers, cut into strips and then in half, lengthwise

1 pint grape tomatoes

1 package frozen edamame, defrosted

1 bunch scallions, thinly sliced

4 cloves garlic, minced

For the dressing: 

1/2 cup extra virgin olive oil

3/4 cup balsamic vinegar

1 tsp mustard (I’m partial to the Stonehill Kitchen Wasabe Mustard)

Salt and pepper to taste.

* * *

Prepare orecchiette according to directions on box.  After draining, toss with a little olive oil and set aside.

Steam broccoli until just tender, then rinse and blanche in a pot of ice cold water to stop cooking.

Combine all ingredients in a large bowl and mix.

Brown minced garlic in about 1/4 cup of olive oil (enough to coat the bottom of the pan) for about 5 minutes.  Cool slightly, then add to salad and mix well.

Prepare the dressing by whisking together remainder of olive oil and vinegar.  Stir in mustard, then add salt and pepper and mix well.  Pour over salad and combine.

Categories: Recipes

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2 replies

  1. Just love orecchiette. So hard to find in whole wheat, but so worth it. Little ears. I’ve always like to throw some mesclun greens in with this kind of dish.

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