Orecchiette Salad with Roasted Vegetables
Orecchiette Salad with Roasted Vegetables – For a pasta salad that could serve as a main course, swap some of the pasta for chicken and roasted corn and zucchini.
Orecchiette is a great choice because its little cup shapes were perfect for holding dressing, and cook the pasta until it was a little too soft so that as it cooled and firmed up, it would have just the right tender texture.
Because a classic thin vinaigrette would slide to the bottom of the bowl, thicken it by blending it with pickled jalapeños and scallion whites.
Bits of carrot and sliced radish added crunch, and cilantro leaves and scallion tops contributed color and fresh herbal notes.
Orecchiette Salad with Roasted Vegetables Recipe
Rotisserie chicken works well here.
Intentionally overcook the pasta in this recipe so that it remains tender, even when served cold.
If making this salad ahead, dress the salad and garnish it with the reserved cilantro right before serving.
Arrange oven rack 4 inches from broiler element and heat broiler.
Combine zucchini, corn, 2 tablespoons oil, and ½ teaspoon salt in large bowl and toss to coat.
Transfer to rimmed baking sheet (do not wash bowl) and spread into even layer.
Broil until spotty brown in places, 8 to 10 minutes, stirring halfway through broiling.
Transfer sheet to wire rack to cool.
Meanwhile, bring 2 quarts water to boil in large saucepan.
Add pasta and 1½ teaspoons salt and cook until pasta is tender throughout, 2 to 3 minutes past al dente.
Drain well and rinse with cold water.
Drain well and transfer to now-empty bowl.
Process ⅓ cup jalapeños, scallion whites, lime juice, and remaining 1 teaspoon salt in blender until coarse paste forms, about 30 seconds.
With blender running, drizzle in remaining ½ cup oil and continue to process until dressing is emulsified and smooth, about 1 minute.
Chop remaining ¼ cup jalapeños and add to pasta along with chicken, ½ cup cilantro, radishes, carrot, zucchini and corn, and scallion greens.
Pour dressing over salad and toss to coat.
Transfer to serving bowl.
Sprinkle with remaining ¼ cup cilantro and serve.
Orecchiette Salad with Roasted Vegetables Recipe Ingredients
1 pound zucchini, quartered lengthwise and sliced ¼ inch thick
1½ cups frozen corn
2 tablespoons plus ½ cup vegetable oil, divided
1½ teaspoons table salt, divided, plus salt for cooking pasta
8 ounces (2¼ cups) orecchiette
⅓ cup plus ¼ cup jarred sliced jalapeños, drained, divided
4 scallions, white parts sliced thin, green parts cut into 1-inch pieces
¼ cup lime juice (2 limes)
1 pound cooked chicken, torn into bite-size pieces (3 cups)
¾ cup fresh cilantro leaves, divided
8 radishes, trimmed, halved, and sliced thin
1 large carrot, peeled and shredded
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