Orecchiette Summer Salad

My mom always made this amazing warm pasta salad with orecchiette and loads of creme fraiche as a special treat when I was growing up (she still does!) - it’s everything that a pasta salad should be and more. I was craving the “al dente” texture and shape of this particular pasta, so I decided to make a riff on hers and do my own. I just got a ton of summer squash and corn from the farmers market, so that’s where my inspiration came from! This salad would also be good with freshly grated parmesan instead of feta (been there, loved it).

Sauteing the zucchini and corn in a little bath of olive oil and garlic is non-negotiable FYI :)

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Here’s what you’ll need:

  • 2 cups orecchiette

  • 4 cups summer squash, diced (I used a combo of yellow and green)

  • 1 cup fresh corn 

  • ¼ cup extra virgin olive oil 

  • ½ cup feta, broken into larger chunks 

  • Salt and pepper, to taste 

  • Handful fresh lemon basi

  • Optional: red chili pepper flakes

Here’s how to make it:

Prepare orecchiette according to directions on package - drain and toss with 1 tablespoon of the olive oil. Set aside. In a large saucepan, heat up 2 tablespoons of olive oil for a few minutes over medium heat. Throw in summer squash, corn, and garlic. Cook veggies for about five minutes until some of them get brown and toasty. Throw in pasta with another tablespoon of olive oil; season with salt and pepper to taste and add in optional pepper flakes. Take off heat and throw in the feta. Serve warm or at room temperature - both are good options! Enjoy.

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Annie Muske