Chilled Summer Orecchiette

Name: Chilled Summer Orecchiette
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Fresh Orecchiette pasta 1.1 lbs; Datterino tomatoes assorted colors 3 ½ cups; Eggplant Approximately 2/3 pound 0.7 lb; Mozzarella cheese 9 oz; Black olives pitted 4.5 oz; Oregano dry to taste; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

When it comes to chilled orecchiette salad, nothing beats the flavors of Puglia's kitchens. For real, this dish is all about big colors, fresh ingredients, and super-simple tender bites. In Southern Italy, people really take pride in making orecchiette pasta by hand, especially in summer when it turns into these colorful, cool bowls. It's so, so good. For this recipe, the orecchiette is paired with golden grilled eggplants, juicy cherry tomatoes cooked just enough to stay a little moist, and creamy mozzarella cubes. The standout feature? The black olive crumble—adding a salty crunch to every forkful. With basil and oregano, the whole dish gets a fresh Mediterranean aroma that's perfect for the hottest days. Seriously, it's more than just a meal—chilled orecchiette salad is a celebration of summer in Puglia, offering a really good mix of flavors and tender textures in each bite.

Whether you’re heading to the beach or need a quick office meal, this summer pasta salad fits right into your day. You know, you can prepare it in advance for picnics or enjoy it as a light dinner after work. Pretty simple. The combination of grilled veggies, creamy cheese, and those chewy pasta shapes makes it one of the top cold pasta recipes for sunny days when you’re not in the mood for something heavy. Plus, it looks just as good as it tastes, with colorful tomatoes and shiny black olive pieces on top. And here's the thing, in Puglia, locals use whatever is freshest from the market, so you might find different colors of cherry tomatoes or even a few unique herbs. It's a great way to experiment with new takes on an easy pasta salad—just swap in your favorite ingredients. When you're craving something simple, light, and a bit special, this refreshing pasta dish is a real winner. Whether you eat it immediately or let it chill, it's a fantastic choice for anyone who loves a good make-ahead pasta salad during the warm months.

How to prepare Chilled Summer Orecchiette

To prepare the chilled summer orecchiette start with the olive crumble: place the pitted black olives in a food processor 1 and pulse until finely chopped 8. Spread the chopped olives onto a baking sheet lined with parchment paper 3 and bake in a preheated convection oven at 446°F for 15 minutes.

Move on to the eggplants: cut them into slices about 3/8 in (1 cm) thick 4, then transfer them to a bowl and season with oil 5 and salt 6. Mix with your hands to coat evenly.

Place the eggplant slices on a hot grill 7 and grill them on both sides 8. Once cooked, cut them into strips 9 and set aside.

Now take care of the cherry tomatoes: halve the datterini tomatoes 10, then add them to a preheated nonstick skillet with a generous drizzle of oil 11. Season with salt and pepper 12.

Add the dried oregano 13 and the basil 14. Cook over high heat for a few minutes 15, then turn off the heat and set aside.

Bring a pot of salted water to a boil and cook the orecchiette according to the package instructions 16. Meanwhile, cut the mozzarella into cubes about 1 1/8 in (3 cm) 17 18.

The olive crumble will also be ready, so remove it from the oven and let it cool slightly 19. Drain the orecchiette into a large bowl, dress with a drizzle of oil 20 and toss to prevent sticking 21.

Let it cool for a few minutes, then add the grilled eggplant 22, the sautéed cherry tomatoes 23 and the mozzarella 34.

Finish with a few basil leaves 25 and gently toss, then plate. Garnish with a generous handful of olive crumble 26 and serve your chilled summer orecchiette 27!