Pasta and radicchio salad
Votes: 1
Time: 28 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 389, total fat 18 G., saturated fats G., proteins 7 G., carbohydrates 50 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 389, total fat 18 G., saturated fats G., proteins 7 G., carbohydrates 50 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pasta salads are very convenient because they're filling and delicious, can serve as a meal in their own right, and offer plenty of scope for culinary creativity. This salad is perfect for taking to a picnic or to work.
In this recipe from Rachel Ray, an American television host and renowned cookbook author, orecchiette pasta is tossed with bitter red-leaf Italian radicchio and onions and dressed with a sweet-savory dressing of orange marmalade, garlic, oregano, and vinegar. The combination of orange and oregano gives this dish a distinctive flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225g orecchiette (shells), cooked al dente
- 2 tbsp. l. orange jam
- 1 small clove of garlic, grated or very finely chopped
- 1 teaspoon finely chopped oregano leaves, from two sprigs
- 1 tbsp Dijon mustard
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/2 small red onion, chopped
- 1 head of radicchio
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Recipes with similar ingredients: orecchiette pasta, Orange jam, garlic, oregano, Dijon mustard, wine vinegar, red onion, radicchio
Cooking the dish according to the recipe:
- Bring the water to a boil, add salt and cook the pasta until al dente.
- In a bowl, combine the orange marmalade, garlic, oregano, mustard, and vinegar. Whisk the olive oil into the dressing, and season with salt and pepper. Tear off 8 outer radicchio leaves. Form two leaves into a bowl to hold the pasta salad. Chop the remaining radicchio. Combine the radicchio, pasta, and onion with the dressing and toss to combine. Serve the pasta in the leaf bowls.
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