Mediterranean Pasta Salad with Pecans

Ingredients

• 70 g salt
• 340 g orecchiette pasta (or other small pasta)
• 160 g radicchio (thinly sliced)
• 180 g halved marinated olives (Kalamata and green)
• 110 g marinated artichokes (cut into bite-sized pieces)
• 20 g sun‑dried tomatoes (chopped)
• 120 g pecan kernels (pieces) + optional pecan halves for garnish
• 45 g chopped parsley or mint (or both)
• 170 g feta cheese
• 1 Cara‑Cara orange (filleted)
• 60 g finely chopped spinach (and optional lemon vinaigrette)
• freshly cracked pepper

Instructions

1. 1.

   Bring a large pot of water to boil with 70 g salt. Add pasta, bring back to a boil and set timer for about 10 minutes. When al dente, drain and rinse with cold water. Set aside.

2. 2.

   Lay half the radicchio on the bottom of a large clear bowl. Distribute half the olives, artichokes, and sun‑dried tomatoes over it. Add half the pasta, 60 g pecan pieces, half the parsley, 85 g crumbled feta, and half the orange slices.

3. 3.

   Add spinach, then layer radicchio, olives, artichokes, tomatoes, pasta, pecans, parsley, feta, and orange again in the same order.

4. 4.

   If desired, drizzle dressing over the finished layered salad. (The dressing is optional because the marinated ingredients already contain oil and vinegar.)

5. 5.

   Sprinkle freshly cracked pepper on top and chill for about an hour before serving.