Orecchiette Pasta Salad

Orecchiette Pasta Salad with Arugula, Sundried Tomatoes, Gorgonzola, and Red Wine Vinaigrette

Serves 20


Photo courtsey of MyRecipes.com

2 Pounds Orecchiette Pasta (dry)

½ Pound Fresh Baby Arugula

½ Pound Sundried Tomatoes (Julienne)

½ Pound Crumbled Gorgonzola Cheese

1 Pint Red Wine Vinaigrette (see recipe)

Salt to taste

Red Wine Vinaigrette

1 Tablespoon Honey

1 Tablespoon Dijon Mustard

½ Cup Red Wine Vinegar

1 ½ Cups Canola Oil

Salt to taste


In a mixing bowl whisk together the honey, Dijon mustard, and red wine vinegar.

Slowly drizzle in the oil while whisking.

Season as needed with salt.

Reserve in refrigerator until ready to use.


Cook the pasta in salted boiling water until al dente.

Strain and cool under cold running water.

Drain the pasta completely and place in a large mixing bowl.

Add the arugula, tomatoes, and gorgonzola.

Mix in the red wine vinaigrette until the ingredients are evenly coated.

Season with salt.

Serve immediately or may be stored in a refrigerator up to three days.


A delicious summertime recipe courtesy of  United Methodist Communities at Bristol Glen.