Roasted Vegetable & Orecchiette Salad With A Tomato & Caper Dressing
Photography: MOWIE KAY
Soups & Salads
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Roasted Vegetable & Orecchiette Salad With A Tomato & Caper Dressing

This is an easy and versatile pasta salad. In fact it’s a hybrid – it can be eaten as a hot pasta dish which is sweet and sour with the tomato caper dressing with loads of cheese, or allowed to cool and be eaten as a side salad, perfect for a barbecue.
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Photography: MOWIE KAY

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Serves
4
Total Time
35 Minutes
Ingredients
300g of orecchiette pasta
1 large aubergine, cut into 5mm slices
1 courgette cut into 5mm slices
1 yellow pepper, cut into 5mm strips
3 garlic cloves
3 tbsp of olive oil
2 tbsp of sultanas/golden raisins
Small bunch of fresh basil, leaves picked
2 handfuls of rocket grated
Zest of ½ lemon (juice reserved for dressing)
2 of tbsp of pine nuts
Sea salt and black pepper
20g of pecorino, shaved
Tomato Caper Dressing
4 tbsp of tomato sauce
Feshly squeezed juice of ½ lemon
2 tsp of capers, drained and chopped
1 tbsp of balsamic vinegar
5 tbsp of olive oil
Method
Step 1

Preheat the oven to 200°C Fan/Gas mark 7.

Step 2

Cook the pasta following the pack instructions, then drain, rinse under cold running water until cool, then drain again.

Step 3

Place all the vegetables in a roasting pan with the garlic and drizzle with oil. Season well with salt and pepper. Roast the vegetables in the preheated oven for 20 minutes. Toss everything together and return to the oven for a further 5–10 minutes, or until hot. Remove from the oven and leave to cool.

Step 4

In a bowl, mix the dressing ingredients and taste for seasoning. Place the dressing in the base of a serving bowl, add the cooked pasta and roasted vegetables and mix through the dressing. Top with the sultanas, basil, rocket, lemon zest, pine nuts and pecorino.

Recipe courtesy of Mediterranean Summer Table by Kathy Kordalis, published by Ryland Peters & Small (£20) Photography by Mowie Kay © Ryland Peters & Small

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