Radicchio-pasta salad

  • Salt
  • 225g orecchiette, 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
  • 1/2 small red onion, chopped
  • 1 head radicchio
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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