Orecchiette with Mixed Greens and Goat's Cheese

This pasta - which means 'little ears' in Italian - makes a delicious salad.

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyEasy
115g dried orecchiette pasta
75g Mediterranean-style mixed salad greens
15g sun-dried tomatoes (packed in olive oil), chopped
15g goat cheese, crumbled
15g grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly-ground black pepper
1) Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain pasta, reserving 120ml of the water.

2) In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

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