Orecchiette Pasta (with Roasted Tomatoes and Grapes)
Furthermore (if you ask me) an outdoor party isn’t complete without a pasta salad loaded with all sorts of colorful tidbits… And recently I’ve been on a bit of a grape kick.
I snack on grapes nearly every day and look for interesting ways to incorporate grapes into recipes so I can sneak in another serving...This is a little concerning, since the last time I craved grapes like this I was pregnant, but I digress.
There’s just something about their shape and size, and the quiet little burst of sweetness that occurs when the grape-skin pops under the pressure of your teeth. I love that.
So needless to say, our pasta salad will include grapes today. Roasted grapes. And roasted tomatoes, along with other things of similar size and shape, making this pasta salad even more appealing.
The combination of the sweet grapes and acidic tomatoes, both with blistered skins, is a wonderful addition to this pasta salad.
Pan-roasting the grapes and tomatoes take no time at all. Just place them over high heat for a minute or two, until the skins start to blister. Then puree fresh basil and olive oil for a simple flavorful dressing that keeps the pasta from sticking together.
I used Delallo Whole Wheat Orecchiette because orecchiette is shaped like turtle shells, so it’s cute and holds the dressing rather well. I also appreciate knowing I’m serving my family a higher quality pasta that is better for their health.
The orecchiette salad was finished by tossing the Delallo Whole Wheat Pasta with the basil oil, roasted grapes, roasted tomatoes, briny kalamata olives, and mini fresh mozzarella balls for creamy contrast. It’s fantastic served warm or at room temperature.
Don’t be afraid to get-your-grapes-on in all sorts of savory dishes. You’d be surprised at what that little pop of sweetness can do for a dish!
How to Make Orecchiette Pasta with Roasted Grapes and Tomatoes
- Delallo Whole Wheat Orecchiette
- Grape Tomatoes
- Kalamata Olives
- Red Grapes
- Minced Garlic Cloves
- Packed Fresh Basil Leaves
- Olive Oil
- Red Wine Vinegar
- Mini Fresh Mozzarella Balls
- Salt and Pepper
Steps to Making This Pasta Dish
- Boil and make the pasta as it is written on the package.
- Then while the pasta is cooking and cooling down, blister the tomatoes and grapes in a hot skillet for 1-2 minutes. Once the skins are starting to blister, turn off the heat and add the garlic to the pan.
- Next, pull out your blender and add in basil, olive oil, and vinegar. Puree until the mixture is smooth and add salt and pepper for taste.
- After the pasta is drained add in the basil oil base and mix well. Then add in the roasted grapes and tomatoes as well as the olives. When the dish has cooled down a good bit, add in the mozzarella balls, salt, and pepper to taste.
Get The Full (Printable) Recipe Below For How To Make Orecchiette Pasta.
Frequently Asked Questions
Can I use green grapes?
You can use any type of grape that you would like, but I prefer to use the seedless red grapes in this recipe.
What other pasta can I use?
If you cannot find any orecchiette pasta any small pasta shape would work as well. Try penne, fusilli, or farfalle pasta.
More Pasta Salad Options
- Pasta with Peas, Dill and Smoked Almonds
- Zesty Greek Pasta Salad Recipe
- Best Italian Pasta Salad Recipe
- Sun-Dried Tomato Chicken Pasta Salad Recipe
- Cool Chicken Taco Pasta Salad Recipe
- Tuna Pasta Salad with Olives and Capers Recipe
- Roasted Veggie Whole Wheat Pasta ~ Aggie’s Kitchen
Check out my “Pining for Pasta” Pinterest Board for more ideas!
Orecchiette with Roasted Tomatoes and Grapes
- Boil a large pot of salted water and cook the orecchiette as directed on the Delallo package.
- Meanwhile, add 1 tablespoon olive oil to a large skillet and set over high heat. Once smoking hot, add the tomatoes and grapes. Stir and roast for 1-2 minutes, until the skins are blistered but not split. Then turn off the heat and add the garlic. Stir, allowing the garlic to saute as the pan cools.
- Add the basil, 1/3 cup olive oil, and vinegar to the blender. Puree until very smooth, then salt and pepper to taste.
- Once the pasta is drained, toss it with the basil oil. Then add in the roasted grapes, roasted tomatoes, and olives. Allow the mixture to cool a little more and toss in the mozzarella balls. Salt and pepper to taste. Serve slightly warm or at room temperature.
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