Orecchiette Pasta Salad with Pesto & Egg


It's a classic! A must have at BBQ's. My friends always ask me to bring this one along.

This is a real quick throw together pasta salad but it's so full of flavour and lasts days. I like to make a batch but don't add the rocket leave to all of it. The next day the left overs are perfect for lunch. The texture & shape of the orecchiette make it one of my favourite pastas for salad. Roza's Gourmet sauce basil Pesto is..... wait for it..... the best basil pesto I have had! Made with fresh basil all year round this salad would not be the same without it.

Let me know what you think!

Ingredients

  • 500g Squisito Orrecchiette pasta
  • 240ml Rozas basil pesto
  • 6 eggs
  • 200gm roasted red peppers - sliced
  • 2 cups rocket leaves
  • 200gm roasted eggplant - sliced
  • Ponti Sticky Balsamic
  • Olive Oil
  • Camilo Olive Salt
  • Cracked Pepper
  • Camilo Black olive tapenade

Method

  1. Cook the pasta in a large pot of boiling water until tender, then strain, refresh with cold water, coat with olive oil and allow to cool.
  2. In a small pot of rapidly boiling water carefully drop the eggs in with a spoon. Boil for 8 minutes then run under cold water and peel.
  3. In a large bowl place the cooled pasta, red peppers, torn up rocket and pesto then season with olive salt and pepper. Mix well.
  4. Serve in a large bowl then place wedges of boiled egg on top, spoons of tapenade and a drizzle of balsamic.

  • Samantha March 22, 2015

    Love this recipe! Soooooooo amazing and super quick and easy. Thanks Bec

  • Tony November 19, 2014

    This salad looks too delicious, love Rozas pesto!


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