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Pasta Salad with Oranges (Insalata di Penne con Mozzarella ed Arancia)

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(Recipe ID: 179)
Serves 6
Preparation time: 30 minutes; Cook time: 20 minutes plus cooling
Source: Vito De Carolis
Very Italian pasta salad with mozzarella cheese and oranges.
Ingredients
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- 1 pound Penna Rigata *
- 1 1/2 gallons Cold water
- 4 tablespoons Coarse sea salt *
- 3 tablespoons Extra virgin olive oil *
- 12 Anchovey fillets preserved in extra virgin olive oil, finely chopped
- 1/2 cup Pine nuts, lightly roasted and coarsely crushed
- 1 Large orange
- 1/2 pound Mozzarella cheese, diced
- 1 cup Capers preserved in vinegar, drained *
- 1 cup Raisins soaked for 30 minutes in warm white wine, then drained
- 1 tablespoon Fresh basil leaves, minced
- 1 tablespoon Fresh mint leaves, minced
- 1 tablespoon Fresh chives, minced
- 3 tablespoons Plain yogurt
- 4 tablespoons Extra virgin olive oil *
- 1 teaspoon White wine vinegar *
- 1 teaspoon Dijon mustard
- 1 teaspoon Fine sea salt *
Instructions
For the salad:
1 pound "Penne" pasta
1 1/2 gallons Cold water
4 tablespoons Coarse sea salt
3 tablespoons Extra virgin olive oil
12 Anchovey fillets preserved in extra virgin olive oil, finely chopped
1/2 cup Pine nuts, lightly roasted and coarsely crushed
1 Large orange
1/2 pound Mozzarella cheese, diced
1 cup Capers preserved in vinegar, drained
1 cup Raisins soaked for 30 minutes in warm white wine, then drained
1 tablespoon Fresh basil leaves, minced
1 tablespoon Fresh mint leaves, minced
1 tablespoon Fresh chives, minced
3 tablespoons Plain yogurt
For the vinaigrette:
4 tablespoons Extra virgin olive oil
1 teaspoon White wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Fine sea salt
- With a sharp knife cut away the ends of the orange, then remove just the peel; be careful to cut away as little flesh as possible.
- Cut along each side of the membrane that divides the orange, remove the seeds and cut each segment in three parts crosswise, set aside.
- In a large pot, bring 1 1/2 gallons of water to a rolling boil.
- Add the coarse sea salt (4 tablespoons) then add the pasta and cook until al dente.
- Drain well in a colander.
- Put pasta in a bowl and toss with 3 tablespoons extra virgin olive oil, then lay the pasta on a sheet of greaseproof paper to cool overnight.
- In a large bowl, combine cooled pasta, anchovies, pine nuts, orange pieces, mozzarella, capers, and raisin, mix well.
- In a small bowl combine yogurt, basil, mint, and chives, set aside.
- Just before serving, prepare the vinagrette by combining vinegar, mustard, and salt.
- Gradually whisk in the oil, then add to the yogurt mixture and mix well.
- Before serving pour the vinaigrette over the salad and gently toss.
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