Orecchiette salad with red pesto and marinated calamari

Ingredients:

• 500g orecchiette pasta
• 1 jar of red pesto
• 300g calamari rings
• 6 tablespoons of olive oil
• 1 tablespoon red wine vinegar
• 1 clove of garlic, minced
• 50g baby spinach leaves
• Salt and black pepper to taste

Instructions:

1. Cook the orecchiette pasta according to the instructions on the package, drain and rinse with cold water.
2. In a bowl, mix the red pesto with olive oil and red wine vinegar, add minced garlic and whisk together.
3. Marinate the calamari rings in the red pesto mixture for at least 1 hour.
4. In a large bowl, mix the cooked orecchiette pasta and baby spinach leaves together.
5. Add the marinated calamari rings and red pesto mixture to the bowl and mix everything together until the pasta and calamari is well coated, season with salt and black pepper to taste.
6. Serve the orecchiette salad and enjoy!

Verdict:

This refreshing orecchiette salad with red pesto and marinated calamari is perfect for serving on a hot summer day or taking with you on a picnic. The tangy and bold flavors of the red pesto blend perfectly with the delicate taste of the calamari and the orecchiette pasta. The baby spinach leaves add a fresh and healthy touch to this dish, making it an ideal lunch or light dinner.

Serving suggestions:

• Serve the orecchiette salad with a glass of white wine or a citrusy iced tea.
• You can also add some cherry tomatoes, sliced black olives, and chopped fresh basil for a more colorful and flavorful dish.
• For a vegan version of the dish, you can replace the calamari with marinated grilled tofu or roasted vegetables such as bell peppers, zucchini, and eggplants.