Orcchiette salad
Delight your taste buds with this flavorful orchiette salad, bursting with fresh ingredients and savory dressings. Perfect for a light and satisfying meal!
Ingredients:
- 280g fresh or frozen english peas
- 170g snow peas or sugar snap peas
- 170g orecchiette pasta
- 4 tablespoons extra virgin olive oil, divided
- 3 tablespoons massimo botturo dark cherry balsamic vinegar
- 1 tablespoon minced green garlic
- 230g ricotta salata
- 2 green onions, thinly sliced
- 2 tablespoons minced fresh parsley
Instructions:
- Bring a large pot of salted water to a boil. Drop in both peas and cook until they are just tender, which should take around 1 and a half minutes. With a slotted spoon, move the peas to a colander placed over a bowl. Quickly rinse the peas with cold water to cool them down. Make sure to drain them well.
- Place the pasta in the boiling water and cook until it is done but still has a slight bite to it, which usually takes about 10 minutes. Drain the pasta, without rinsing, and put it into a large bowl.
- Combine 2 tablespoons of olive oil, 1 tablespoon of vinegar, and the minced garlic with the hot pasta. Mix everything well together and let the pasta sit until it reaches room temperature.
- Mix in the peas, green onions, parsley, and ricotta salata with the pasta. Pour the remaining 2 tablespoons of olive oil and 2 tablespoons of vinegar. Season the salad with salt and pepper to your liking and toss everything together. Serve the pasta salad at room temperature.
Summary:
- Calories: 1816 kcal
- Fat: 81 g
- Protein: 61 g
- Carbs: 211 g
- Potassium: 2115 mg
- Magnesium: 287 mg