Radicchio pasta salad recipe is one of the leafy green italian salad recipes that are ever green since they are cooked. This recipe of Radicchio pasta salad is fir for all seasons but tastes great if you try this salad in summer.
1/2 pound orecchiette, cooked to al dente
1 little clove garlic, shredded or thinly chopped
1 teaspoon thinly chopped oregano leaves, from 2 sprigs
2 tablespoons orange marmalade
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 small red onion, chopped
1/3 cup extra-virgin olive oil
1 head radicchio
Cook pasta in boiling water to al dente.
In a mixing pot, whip collectively the orange marmalade, garlic, oregano, mustard and vinegar. Pour out the olive oil into dressing while whipping and add some flavor into dressing with salt and pepper. Pull off 8 of the leaves on the outside of radicchio. Shape serving plates for the pasta salad out of the leaves by 2 leaves to make each plate. Chop left over radicchio. Toss radicchio and pasta with onions and the salad dressing to mix well. You can present this pasta in lettuce bowls.