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Learn how to make an awesome cold Orecchiette Pasta Salad, which has a salty and peppery kick with a slightly sweet tang.
This salad is perfect for a picnic. So that means it’s…gasp…. cold. Yuck right? But no! Like anything, there are a couple of tricks that can make cold pasta salads go from ehh to hell yes.
Jump to RecipeTips and Tricks for the Perfect Pasta Salad
I was already thinking of a cold pasta salad for my picnic theme but I had a couple of reservations. Pasta has never been a huge part of my diet. I grew up with grilled meats and vegetables as the most common nightly meal. As I’ve started to cook it more, I’m beginning to realize how much can go wrong and the hidden intricacies of creating a perfect plate of pasta.
I decided to do a little digging into the different techniques you can use to make a good cold pasta salad. I took the advice I read in this Bon Appétit article and this The Kitchn article when formulating my orecchiette pasta salad. To summarize:
- Use pasta that is short and small
- Cook pasta in even more heavily salted water (4 tablespoons of salt for 4 quarts of water)
- Cook pasta just beyond al dente
- Don’t rinse. Instead, toss the pasta with a little olive oil (or whatever dressing you are using) and spread it out in a single layer on baking sheets, letting it cool to room temperature.
- Dress your salad when it’s still warm
- Olive oil and other fats that remain liquid at room temperature like soft cheeses are perfect
- If you are using pesto, use a thin and runny one
Orecchiette Pasta Salad with Feta, Arugula, Strawberries, and Prosciutto
I probably chose orecchiette because of the featured image on the Bon Appetit article. I’ve never used it before. I started noticing it in what I like to call the “imported artisan Italian” section of my local grocery store. They looked like cute little dimples to me but it means “little ear” in Italian. And now that I know that, I can see it.
Feta is my favorite cheese and I love pairing it with fruit. Strawberries are in season so I added those to the salad. I used baby arugula because the leaves are small and easier to stab with a fork. I wanted some crunchy bits in there and chose prosciutto because it is more delicate tasting then bacon and wouldn’t overwhelm the other flavors.
Overall these techniques ended up working really well. The extra salt really makes a difference in the flavor of the pasta. Adding the olive oil dressing and feta cheese to the pasta immediately after draining it and then laying it out on a baking sheet to cool created a pasta that didn’t clump together, even after being stored in the fridge.
However, because the boiling water is so heavily salted, I would suggest adjusting the olive oil dressing. Instead of using a ½ teaspoons salt, change it to ¼ teaspoon and then add the other half later if you think the pasta needs it.
I had already mixed the dressing together with a ½ teaspoon salt and added it to the pasta not really thinking about how much the extra salty boiling water would affect the overall flavor. And it was pretty salty. I added more strawberries to balance it out and loved it but still, error on the side of restraint (and taste before you add the dressing!!!).
How do you feel about cold pasta salads? Yea or Nay?
More Savory-Sweet Combos
If you love savory sweet combos and strawberries are in season, you should check out this Strawberry Grilled Cheese with Fig Jam and Salami. It’s another winner!
Orecchiette Pasta Salad with Feta, Arugula, Strawberries, and Prosciutto
Ingredients
- 5 slices prosciutto
- 9 ounces orecchiette pasta
- 1/4 cup good quality olive oil
- 2 cloves garlic crushed
- 1/4 to 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cups crumbled feta cheese
- 2 cups baby arugula or 2 cups regular arugula roughly chopped
- 1.5 cups sliced strawberries
Instructions
- Lay slices of prosciutto on a baking sheet. Broil for 5 to 6 minutes or until crispy, flipping once midway through. Set aside to cool and crumble.
- Combine the olive oil, garlic, and salt and pepper in a small bowl and whisk.
- Bring 6 quarts of water to boil with 6 tablespoons of kosher salt. Once the water has reached a boil, add the orecchiette pasta. Bring the water back to a boil and cook for 13 minutes.
- Drain the pasta in a strainer (do not rinse it) and transfer to a medium sized bowl. Toss with the dressing and feta cheese, mixing until well incorporated and the feta has become a creamy coating. Spread the pasta out on a baking sheet to cool.
- Once the pasta has cooled, transfer it to a medium sized bowl. Add the crumbled prosciutto, arugula, and strawberries, tossing until mixed evenly. Serve with a drizzle of traditional aged balsamic vinegar (or balsamic reduction) if desired.
Beautiful salad! Perfect for spring! Pinned!
Thanks Mira!
This pasta salad is making me crave spring like woah!
Haha, thanks Nicole! I made it when it was really warm and then it got all rainy and drizzly again and it felt like I jumped the gun.