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Orecchiette Pasta Salad
Enjoy a summer staple with hearty orecchiette, antipasto calabrese, and bacon!
May 11th, 2017
This recipe features Aurora Importing and Distributing products and was originally created by Chef Christian Pritchard in celebration of Italian Heritage Month in June.
What's a picnic without pasta salad? This summer, enjoy the sun and this hearty mix of orecchiette, antipasto calabrese, and bacon. For an extra flare of Italian heat, throw in hot marinated vegetables!
Servings
4Prep Time
15 minutesCook Time
15 minutesIngredients
- 3 tbsp (45mL) mayonnaise
- 1 tsp (5mL) Dijon mustard
- 1/4 tbsp (60mL) Aurora olive oil
- 10 ounces (285 g) bacon, cooked and chopped
- 1 jar Aurora Antipasto Calabrese, drained
- 1/2 lemon, zested and juiced
- 1 package Pirro Orecchiette
- Salt and pepper to taste
Directions
In a bowl, mix together mayonnaise, Dijon mustard, olive oil, salt and pepper. Add bacon, antipasto, lemon zest and lemon juice and set aside.
Cook pasta to al dente. Drain, toss and place pasta on baking sheet with a small amount of olive oil to cool.
Once cooled, mix pasta with dressing and serve.
Aurora Importing and Distributing
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