Radicchio-pasta salad

Cooking Time: 8 minutes.
Preparation Time: 20 minutes.
Difficulty: Easy.
Servings: 4.


  • Salt
  • 225g orecchiette pasta cooked to al dente
  • 2 tbsp orange marmalade
  • 1 small clove garlic grated or very finely chopped
  • 1 tsp finely chopped oregano leaves from 2 sprigs
  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 80ml extra-virgin olive oil
  • Freshly ground black pepper
  • 1 head radicchio (red chicory)
  • ½ small red onion chopped


  1. Bring a saucepan of water to the boil add salt and cook the pasta to al dente.
  2. In a mixing bowl whisk together the orange marmalade garlic oregano mustard and vinegar. Stream the olive oil into the dressing while whisking; season with salt and pepper.
  3. Pull off 8 of the outer leaves of the radicchio. Form serving cups for the pasta salad from the leaves using 2 leaves to form each bowl. Chop the remaining radicchio.
  4. Toss the chopped radicchio pasta and chopped onions with the dressing to combine. Serve the pasta in the lettuce bowls.


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