Tired of the same old pasta salad? Get ready to awaken your taste buds with a dish that’s bursting with color, texture, and sophisticated flavor! This isn’t your average picnic pasta. We’re pairing the subtle, anise-like crunch of fennel with the pleasantly bitter bite of radicchio. The real star, however, is the vibrant, sweet-tart orange vinaigrette that ties everything together, creating a harmonious balance that is both refreshing and deeply satisfying. It’s an elegant, restaurant-worthy salad that’s surprisingly simple to make at home.
Ingredients
• For the Orange Vinaigrette
• 2 tablespoons / 30ml freshly squeezed orange juice
• 2 tablespoons / 30ml balsamic vinegar
• 3 tablespoons / 45ml extra-virgin olive oil or walnut oil
• 1 teaspoon / 5g light brown sugar
• 1 teaspoon / 5ml Dijon mustard
• Salt and freshly ground black pepper, to taste
• For the Pasta Salad
• 1 pound / 450g penne pasta
• 1 large fennel bulb, trimmed and shredded
• 1 head radicchio, quartered and cut into ¼-inch / 6mm strips
• 2 oranges, peeled and chopped
• ½ cup / 75g chopped red onions (optional)
• ¼ cup / 30g toasted walnuts, chopped
• 1 tablespoon / 4g chopped fresh parsley, for garnish
Instructions
1. Cook the pasta by adding the penne to a large pot of salted boiling water. Stir occasionally and cook until al dente, about 10-12 minutes or according to package directions. Drain the pasta and rinse under cold water to cool it down slightly and stop the cooking process.
2. While the pasta is cooking, prepare the vinaigrette. In a small bowl or jar, combine the fresh orange juice, balsamic vinegar, olive oil, brown sugar, and Dijon mustard. Add a pinch of salt and pepper. Whisk or shake vigorously until the dressing is well combined and emulsified. Set aside.
3. In a large serving bowl, combine the shredded fennel, radicchio strips, chopped oranges, and optional red onions.
4. Add the cooled pasta to the bowl with the vegetables. Pour the prepared vinaigrette over everything and toss gently to combine, ensuring all are lightly coated.
5. Garnish with toasted walnuts and fresh parsley just before serving. This salad can be served immediately or chilled for later.
Nutritional Information
• (per serving)
• Serves 4. Calories: 580kcal | Carbohydrates: 85g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Sodium: 250mg | Fiber: 9g | Sugar: 15g
• Disclaimer: is an estimate and may vary depending on the exact used.
Pro Tips
• for the Perfect Pasta Salad
• For extra crispness, soak the shredded fennel and radicchio in a bowl of ice water for 10-15 minutes. Drain and pat them completely dry before adding to the salad.
• Make the dressing up to 3 days ahead of time and store it in an airtight container in the refrigerator. Just give it a good shake before using.
• Feel free to customize! Swap the walnuts for toasted pecans or slivered almonds, or add a handful of crumbled feta or goat cheese for a creamy, salty kick.
FAQ
Q: How can I add more protein to this vegetarian pasta salad
A: To make this a more protein-rich vegetarian meal, consider adding one 15-ounce can of rinsed and drained chickpeas or cannellini beans. For another plant-based boost, you could also stir in a cup of cooked quinoa. If you eat dairy, the suggested addition of crumbled feta or goat cheese also adds a good amount of protein.
Q: Is this fennel and radicchio pasta salad vegan
A: Yes, the core recipe as written is completely vegan and dairy-free. The ingredients are all plant-based. Just be sure to omit the optional non-vegan additions like feta or goat cheese mentioned in the pro tips to keep it 100% vegan.
Q: What can I use instead of walnuts for a nut-free option
A: For a delicious, crunchy, and nut-free alternative, simply substitute the walnuts with toasted sunflower seeds or pumpkin seeds (pepitas). They will provide a similar satisfying texture and nutty flavor without the allergens.
Q: Can I make this vegetarian pasta salad ahead of time
A: Absolutely. For the best texture, you can prepare the components separately up to 24 hours in advance. Store the cooked pasta, the chopped fennel and radicchio, and the vinaigrette in separate airtight containers in the refrigerator. Combine everything and toss just before serving to ensure the vegetables stay crisp.
