Radicchio-Pasta Salad (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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The dressing for this salad dressing combines a favorite flavor combo of mine, orange and oregano. The pasta is tossed with the sweet-tangy[ dressing, bitter red greens and onions. It may not be for everyone but it's definitely a favorite of mine.] Ingredients:
salt |
1/2 pound orecchiette, cooked to al dente |
2 tablespoons orange marmalade |
1 small clove garlic, grated or very finely chopped |
1 teaspoon finely chopped oregano leaves, from 2 sprigs |
1 tablespoon dijon mustard |
2 tablespoons red wine vinegar |
1/3 cup extra-virgin olive oil |
freshly ground black pepper |
1/2 small red onion, chopped |
1 head radicchio |
Directions:
1. Bring water to a boil, salt it and cook pasta to al dente.
2. In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.
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