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Endive Salad with Pasta and Radicchio

Photo: Jennifer Causey; Styling: Claire Spollen


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


  • 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

Nutrition Information

  • calories 176
  • fat 6.3 g
  • satfat 1.3 g
  • sodium 167 mg

How to Make It

  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.