Radicchio-Pasta Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 389
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 242 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 2 grams
- Sugar
- 6 grams
- Protein
- 7 grams
- Total: 28 min
- Prep: 20 min
- Cook: 8 min
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
- Bring water to a boil, salt it and cook pasta to al dente.
- 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.