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1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped 1 tablespoon goat cheese, crumbled 2 tablespoons grated Parmesan, plus more for garnish Pinch salt Pinch freshly ground black pepper Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
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