Orecchiette Summer Pasta Salad with Strawberries, Avocado, and Baby Kale2016-06-30
- Cuisine: American, Type: Entrée, Salad, Side, Product Line: Barilla® Collezione, Barilla® Traditional Semolina
Barilla Chef Yury Krasilovsky ingeniously combines orecchiette with strawberries and baby kale for a salad that’s as nutritious as it is picturesque. A base of pureed avocado adds creaminess to this vegetarian dish.
Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a large bowl, whisk together the oil and vinegar. Season with salt and pepper and stir in the poppy seeds. Add the strawberries, kale, and pasta and toss to combine. Cover and refrigerate until service.
At service, mash the avocados with the lemon juice. Season with salt.
For each serving: Smear some of the avocado puree on a plate. Top with 2 cups pasta salad and garnish with 2 Tbsp goat cheese and about 1 Tbsp pistachios.
- 3 lb Barilla Collezione Orecchiette
- 1 1/2 cups extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tsp poppy seeds
- Salt and pepper
- 4 lb fresh strawberries, sliced
- 1 1/4 lb baby kale
- 4 ripe avocados
- 4 Tbsp fresh lemon juice
- 3 cups crumbled goat cheese
- 2 cups chopped pistachios
Chef Recommended Cuts
- Medium Shells
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.