Radicchio-Pasta Salad

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.
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  • Level: Easy
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.