Endive Salad with Pasta and Radicchio

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Endive Salad with Pasta and RadicchioRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Serves 4 (serving size: about 2/3 cup)


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4 ounces multigrain penne
1 1/2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 head Belgian endive
1 small head radicchio
1/2 ounce grated pecorino Romano cheese


1. Cook penne according to package directions, omitting salt and fat. Drain; transfer to a bowl. Whisk together olive oil, vinegar, sugar, salt, and pepper. Add dressing to pasta; toss.

2. Halve endive head; slice into 1/4-inch strips. Core half a head of radicchio; slice into 1/4-inch strips. Toss vegetables with pasta. Top with grated pecorino Romano cheese.

Created date

December 2014

Nutritional Information

Calories 176
Fat 6.3 g
Satfat 1.3 g
Sodium 167 mg