Orecchiette Salad with Feta and Dried Blueberries

Orecchiette, Feta & Blueberry Salad

This delightfully light and flavorful salad turns the idea of a pasta salad on its head with the contrast of salty, nutty, chewy, and sweet.
Prep Time 10 minutes
Cook Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 251 kcal


  • 8 ounces orecchiette pasta, uncooked uncooked
  • 2 tablespoons good quality extra virgin olive oil (try an arbequina olive oil for a stronger, fruitier olive flavor)
  • salt & pepper to taste
  • juice and zest of one lemon
  • 6 leaves fresh basil, torn
  • 4 ounces feta cheese, crumbled
  • ¼ cup pine nuts
  • ½ cup Root 24 Farms Lightly Sweetened Dried Blueberries


  • Cook the pasta al dente, according to the package directions. Drain and let cool.
  • While the pasta cooks, add pine nuts to a dry pan and toast over medium heat until warm, shaking or stirring frequently. Be careful not to let them burn. Allow them to cool.
  • Once cool, put the al dente pasta in a large bowls and add the olive oil. Toss, then add salt & pepper to taste and toss again.
  • Add lemon juice and zest and toss.
  • Add feta and basil and toss.
  • Sprinkle the pine nuts on the salad just before serving.


251 Calories per serving | 27g Carbohydrates | 14g Fat | 7g Protein
Keyword blueberries, pasta, salad

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