Orecchiette Pasta Salad

• 2 small zucchini
• 2 small carrots
• 1/4 lb escarole
• 4 medium ripe tomatoes (I like plum or 4 medium beef steaks)
• 1 large cucumber
• 1 lb orecchiette
• 1 teaspoon chopped garlic, if you love garlic add more
• 3 tablespoons chopped fresh basil
• 1/4 lb feta cheese, crumbled I tend to add more
• 1/2 cup good quality extra virgin olive oil
• 1/4 cup balsamic vinegar
• salt and pepper, taste

1. Wash and dice zucchini and carrots and then scald them in boiling water just until tender. Drain, cool and set aside.
2. Wash and drain the escarole. Coarsley chop it and set aside.
3. Dice the tomatoes and place them in a sieve to drain some of the juice, set aside.
4. Wash the cucumber, pat dry and dice leaving the skin on or if you prefer off, and set aside.
5. Cook the pasta in boiling water according to directions on box to al dente. Rinse under cold water and drain thoroughly.
6. In a large mixing bowl, mix the orecchiette with the cucumber, tomatoes, carrots, zucchini, escarole, garlic, basil and cheese.
7. Toss with olive oil, balsamic vinegar, salt and pepper.
8. Chill in refrigerator, and serve cold.

zucchini, carrots, tomatoes, cucumber, orecchiette, garlic, fresh basil, feta cheese, extra virgin olive oil, balsamic vinegar, salt

Taken from www.food.com/recipe/orecchiette-pasta-salad-115959 (may not work)