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A fork sticks a tomato from a bowl of Orecchiette Pasta Salad.
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Orecchiette Pasta Salad Recipe

A delicious, toothsome, pasta salad the whole family will enjoy.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 508kcal

Equipment

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Large Skillet
  • 1 pasta pot
  • 1 colender
  • 1 set of measureing cups
  • 1 set of measuring spoons
  • 1 serving bowl

Ingredients

  • 12 oz. package orechiette pasta (whole grain or gluten-free)
  • 2 cups diced, raw zucchini
  • 2 cups halved cherry tomatoes
  • ½ cup sliced, black olives
  • ¼ tsp. chili flakes (omit if you don't like spiciness)
  • ¼ cup parmesan cheese
  • ¼ cup olive oil
  • salt and pepper to taste
  • ¼ cup fresh basil leaves (use as much as you like. Best if chopped or sliced thin)

Instructions

  • Gather and measure all your ingredients.
    Orecchiette Pasta Salad Recipe ingredients gathered in individual bowls on a white surface.
  • Prepare the vegetables by first cutting the zucchini into bite-sized pieces and halving the cherry tomatoes. Set them aside.
    A raw zucchini cut into pieces and laying on a cutting board.
  • Boil the orecchiette pasta in salted water in a large pot until it's al dente, according to the package directions. Typically, this takes around 8-10 minutes.
    Once done, drain the pasta using a colander and rinse it under cold running water to prevent it from sticking together and to stop the cooking process. Set the pasta aside.
    Orecchiette Pasta cooking in a pot of salted water.
  • While the pasta cooks, heat one tablespoon of oil in a large skillet over medium-high heat. Once hot, add the diced zucchini and cook for 5-7 minutes. Add some salt and black pepper to taste, and occasionally stir the vegetables until they turn golden brown and become tender.
    Raw tomatoes and zucchini sitting in a skillet.
  • Next, add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes until they become slightly softened and lightly browned.
    Roasted zucchini and tomatoes cooking in a skillet.
  • Add the drained orecchiette to the skillet with the zucchini and tomatoes, and stir to combine all the flavors. Gently toss in the olives and mix them into the pasta.
    Orecchiette Pasta added to vegetables in a skillet.
  • Once everything is well combined, transfer the pasta salad to a large serving dish. Garnish the pasta with chili flakes (if using), Parmesan, and plenty of basil leaves.
    Orecchiette Pasta Salad sitting finished in a skillet.
  • You can either serve the pasta salad immediately or refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together and makes for a delicious and refreshing meal. Serve chilled or at room temperature.
    A white bowl filled with Orecchiette Pasta Salad sitting on a red dishtowel, surrounded by fresh basil leaves and cherry tomatoes.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 508kcal | Carbohydrates: 69g | Protein: 15g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 384mg | Potassium: 534mg | Fiber: 4g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 28mg | Calcium: 122mg | Iron: 2mg