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  • Stephanie Wharton

Summer Orecchiette

by: Stephanie Wharton

Pasta salads are a favorite summertime dish and this one is no different. Full of herbs and vegetables easy to grow or find at your farmer’s market, this pasta salad packs a healthy punch of greens and flavor. Orecchiette is gaining popularity and perfect for this dish, but feel free to use other more common pasta shapes as well like penne, spirals, or even orzo.


  • 1 lb. of orecchiette pasta

  • 1.5 cups snow peas, chopped

  • 1.5 cups asparagus, chopped

  • 2 shallots, chopped fine

  • ¼ cup chives, chopped fine

  • ½ cup fresh mint, chopped

  • ½ cup fresh parsley, chopped

  • ½ cup grated Pecorino Romano

  • 1 lemon, juiced

  • Olive oil for drizzling

  • 1 tsp salt

  • ½ tsp pepper


  1. Bring one pot of salted water to boil. Fill one large bowl with water and ice cubes to blanch the peas and asparagus.

  2. Add the peas and asparagus to the boiling water and cook for 2 minutes. Strain veggies promptly and add to ice water.

  3. Add the pasta to the boiling water and cook according to package instructions. Strain and set aside.

  4. Once cooled, add the pasta, veggies, chopped shallot and herbs to a large serving bowl. Mix in salt, pepper, lemon juice, and oil and top with cheese prior to serving. Enjoy!


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