Orecchiette Salad with Fennel and Feta
INGREDIENTS
Orecchette are small cupped shaped pasta discs. If you can’t
find them you can substitute elbow macaroni.
8 ounces of orecchiette
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 ½ tablespoons of Dijon mustard
½ teaspoon minced garlic
2 tablespoons extra-virgin olive oil
¼ teaspoon ground black pepper
1/8 teaspoon salt
1 cup cherry tomatoes, halved
¼ cup cored, thinly sliced fennel bulb (about 1 small bulb)
1 small cucumber, peeled, seeded, and diced (Trader Joes has baby
organic seedless Perisan cucumbers and these work great)
1/3 cup chopped fresh parsley
1/3 cup crumbled feta cheese
DIRECTIONS
1. Cook pasta according to directions. Drain, rinse with cool water,
and then drain again. Set aside.
2. Whisk together lemon juice, vinegar, mustard, garlic, olive oil,
pepper, and salt. Toss with pasta. Add tomatoes, fennel, cucumber,
toss. (May be made 2 hours ahead.) Stir in parsley and feta before
serving.
