Orecchiette Salad with Roasted Vegetables: cold pasta with crispy breadcrumbs

Orecchiette Salad with Roasted Vegetables represents the modern evolution of cold pasta, a dish that combines the tradition of homemade pasta with the freshness of sun-kissed vegetables. This recipe is the perfect answer when you want a substantial yet light first course, rich in Mediterranean flavors and vibrant colors reminiscent of beautiful days.

The heart of this dish lies in the perfect balance between the al dente texture of orecchiette and the tenderness of roasted vegetables. Red and yellow bell peppers, eggplants, and red onions are slowly cooked in the oven with our "Tradizione" extra virgin olive oil from Oleificio Fratelli Vieste, developing that caramelized sweetness that only roasting can provide.

The technique of preparing vegetables in the oven, instead of classic grilling, allows for a more uniform texture and more concentrated flavors. Our Tradizione oil, with its balanced notes, enhances the naturalness of each vegetable without overpowering its authentic taste, while slow cooking develops intense and inviting aromas.

The distinctive element of this recipe is the crunchy garlic breadcrumbs, prepared with our garlic-flavored oil, which add a unique tactile and gustatory dimension to the dish. These golden breadcrumbs create a perfect contrast with the softness of the pasta and vegetables, transforming every bite into a complete sensory experience.

Grated salted ricotta and fresh basil complete the picture with fresh and savory notes, while serving at room temperature allows all the flavors to be fully appreciated. This dish is ideal for late summer lunches, picnics, buffets, or as a main course for light outdoor dinners.

Orecchiette Salad demonstrates how Italian cuisine can reinvent itself while maintaining its authentic soul: a dish that celebrates sun-kissed vegetables and the generosity of the Mediterranean garden.

Preparation time: 20 minutes
Cooking time: 30 minutes (vegetables) + 10 minutes (pasta)
Cooling time: 30 minutes
Difficulty: Easy
Servings: 3 people

INGREDIENTS

1/2 red bell pepper
1/2 yellow bell pepper
1 small eggplant
1 red onion
Extra virgin "Tradizione" oil q.s.
250 g fresh orecchiette
2 slices of Pugliese bread
Garlic-flavored extra virgin olive oil
Salt
A few basil leaves
Salted ricotta q.s.

PREPARATION

1- Cut the bell peppers and eggplant into cubes. Arrange everything in a baking dish lined with parchment paper, add the sliced onion, and season with salt and "Tradizione" extra virgin olive oil.

2- Bake at 180 degrees Celsius (fan-assisted) for about 30 minutes, until fully cooked.

3- Cook the orecchiette in boiling water, drain them al dente, and dress them with "Tradizione" extra virgin olive oil. Let them cool.

4- Crumble the bread. Heat a drizzle of garlic-flavored oil, add the bread, and let the crumbs brown and flavor.

5- In a large bowl, combine the now-cold orecchiette, basil, roasted vegetables, and finish with grated ricotta.

6- Serve with the crispy breadcrumbs, a sprig of basil, and an additional drizzle of oil.