Winter Pasta Salad

Name: Winter Pasta Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Red lentil Penne pasta 2.75 oz; Radicchio (to be cleaned) 3.5 oz; Arugula 2 ½ tbsp; Mizuna red ¼ cup; Almond slices toasted 3 tbsp; Chervil to taste; Edible flowers to taste; Extra virgin olive oil to taste; Curly endive (to clean) 7 oz; Raisins (already soaked) 1 tbsp; Sunflower seed oil to taste; Fine salt to taste; Carrots 1 ¼ cup; Sesame oil to taste; Fine salt to taste; Umeboshi paste 1 &frac13; tbsp; Agave syrup 1 tbsp; Sesame oil toasted 2 tsp; Lemon juice ½ tbsp; Fresh chili pepper to taste; Water plus 1 teaspoon 1 tbsp

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Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sauro Ricci

Ever wondered what Milan tastes like in the winter? Well, you gotta try this winter pasta salad that blends Italian vibes with a touch of Japanese flair. Seriously, it’s something else. At Joia, a beloved vegetarian spot in Lombardy, Chef Sauro Ricci has crafted something really special. Think red lentil penne—gluten-free and packed with protein—that gives you a tender bite every time. It's the base, pretty much. Then you've got the color explosion: bright radicchio, crisp arugula, and moist sautéed carrots, plus endive that adds this slight crispy crunch. But the real kicker? The sauce, which is exotic, made with umeboshi puree—these fermented Japanese apricots. Intense, salty tang that just takes it up a notch. Top it all with mizuna, a spicy leafy green—you are in for a treat.

And listen, up in northern Italy during those chilly months, people crave dishes that are both hearty and a bit modern. This salad nails it, standing out from other seasonal pasta recipes. Imagine the kind of vegan first courses you'd find in chic Milanese joints—yep, it's like that. The fusion of Italian winter veggies and Japanese flavors just makes this dish bold. It’s got that tangy balance and mild taste that's way way better than the usual butternut squash or kale pasta salads. Perfect for a laid-back lunch or even a fancy dinner, it’s plant-based and upscale. For sure. Fresh greens and that bold sauce? They make every bite crisp and lively, really capturing the modern Milanese dining spirit.

Honestly, if you’re into festive pasta recipes or hearty pasta dishes that aren’t the same old thing, this one’s a must-try. Whether you’re hosting a dinner or having a solo meal, this dish promises a delicious experience that’ll really impress. And the sauce? You’re gonna love it!

INGREDIENTS

Red lentil Penne pasta 2.75 oz (80 g)

Radicchio 3.5 oz (100 g) - (to be cleaned)

Arugula 2 ½ tbsp (5 g)

Mizuna ¼ cup (8 g) - red

Almond slices 3 tbsp (20 g) - toasted

Chervil to taste

Edible flowers to taste

Extra virgin olive oil to taste

for the endive: Curly endive 7 oz (200 g) - (to clean); Raisins 1 tbsp (10 g) - (already soaked); Sunflower seed oil to taste; Fine salt to taste

for the carrots: Carrots 1 ¼ cup (150 g); Sesame oil to taste; Fine salt to taste

for the sauce: Umeboshi paste 1 ⅓ tbsp (20 g); Agave syrup 1 tbsp (15 g); Sesame oil 2 tsp (10 g) - toasted; Lemon juice ½ tbsp (7 g); Fresh chili pepper to taste; Water 1 tbsp (20 g) - plus 1 teaspoon

Preparation

How to prepare Winter Pasta Salad

To prepare the winter pasta salad, start with the vegetables: take the endive and separate the tops from the stem, then cut the stalks into pieces about 1.5 inches long 1. Remove the stems from the arugula and collect the leaves in a bowl 2. Remove the internal white part of the radicchio 3.

Cut the leaves into thin strips 4. Peel the carrots, cut them in half 5, then slice them into diamonds, roughly the same size as the penne 6.

Now take care of the sauce: in a bowl, pour the umeboshi puree, toasted sesame oil 7, agave syrup, lemon juice 8, and chopped fresh chili 9.

Thin the sauce with water 10 and mix 11, then set the dressing aside. Move on to cooking the vegetables: in a pan, heat the seed oil and add only the endive stalks 12.

Add the raisins, salt, and sauté over medium heat for 3-4 minutes until slightly wilted 14. Set aside and heat the sesame oil in the same pan, then add the carrots 15.

Salt 16 and also sauté these for 7 minutes over medium heat to slightly wilt them; they should remain crunchy. Take care of the pasta: bring a pot of salted water to a boil, then cook the lentil penne 17 and drain after 6-7 minutes 18.

Transfer them to a bowl and season with extra virgin olive oil 19. Everything is ready to assemble the salad in layers: inside a round pastry cutter, 4 inches in diameter, place the reserved endive tops 20, then add the pasta 21.

Continue with the sautéed endive stalks, sautéed carrots 22, red mizuna, radicchio, and arugula. 23

Add the sliced almonds 25, then remove the ring and complete with the sauce 26, chervil leaves, and edible flowers. Your gourmet winter pasta salad is ready to be served 27!