Cold Summer Orecchiette
Cold summer orecchiette are enriched with vegetables and mozzarella: a delicious pasta salad to enjoy at the beach, in the office or for a picnic!
Dietary Information
Servings:
- 1
To prepare the cold summer orecchiette, start with the olive crumble: pour the pitted black olives into a mixer 1 and blend to chop them finely 8. Spread the blended olives on a baking sheet lined with parchment paper 3 and bake in a preheated fan oven at 230° for 15 minutes.
- 2
Move on to the eggplants: cut them into 1 cm thick slices 4, then transfer them to a bowl and season with oil 5 and salt 6. Mix with your hands to flavor them evenly.
- 3
Place the eggplant slices on a hot grill 7 and grill them on both sides 8. Once cooked, cut them into strips 9 and set aside.
- 4
Now take care of the cherry tomatoes: halve the datterini 10, then pour them into a hot non-stick pan with a generous drizzle of oil 11. Season with salt and pepper 12.
- 5
Also add the dried oregano 13 and basil 14. Cook over high heat for a few minutes 15, then turn off the heat and set aside.
- 6
Bring a pot of salted water to a boil and cook the orecchiette for the time indicated on the package 16. In the meantime, cut the mozzarella into 3 cm cubes 17 18.
- 7
The olive crumble will also be ready, so take it out of the oven and let it cool 19. Drain the orecchiette in a large bowl, season with a drizzle of oil 20 and mix to prevent them from sticking 21.
- 8
Let it cool for a few minutes, then add the grilled eggplants 22, the sautéed cherry tomatoes 23 and the mozzarella 24.
- 9
Perfume again with a few basil leaves 25 and mix gently, then plate. Garnish with a generous handful of olive crumble 26 and serve your cold summer orecchiette 27!
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