“Orecchiette are born from traditional Apulian cuisine, a region in southern Italy. Here they are also called "strascinate" (from the Italian verb "to drag" ), because they used to be dragged with the thumb on the rolling board to obtain their characteristic curve. If you can find Orecchiette (Barilla makes a good one) try using it...if not, use medium shells.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta with salt according to package directions.
  2. Drain and place hot pasta in mixing bowl.
  3. Pour olive oil and balsamic vinegar over pasta. Add tomatoes, bell peppers, scallions, and chicken; Toss well.
  4. Add basil, salt, pepper, feta, and Parmesan cheese.
  5. Toss well and serve immediately.

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