Orecchiette Salad with Pears and Stilton is one of those recipes that feels special without demanding hours in the kitchen. I first made this when I needed something more interesting than the usual pasta salad, and it has become my go to whenever I want to impress guests with minimal stress.
The little ear shaped pasta holds onto the dressing beautifully, while the pears add unexpected sweetness against the bold Stilton. Everything comes together in about twenty minutes, and you can prep most components ahead if you are planning for a crowd.
About the Recipe
This salad deserves a spot in your regular rotation because it balances hearty and light in a way that satisfies without feeling heavy. The Stilton brings a sharp, creamy element that plays nicely with the mild sweetness of ripe pears. Meanwhile, the walnuts add crunch and the radicchio contributes a pleasant bitterness that keeps things from tipping too sweet.
You get protein from the cheese, fiber from the vegetables, and enough substance from the pasta to make this a proper meal. It also travels well, which makes it handy for potlucks or picnics.
Why you will love this recipe
The beauty here is how the ingredients work together without any single flavor taking over. You get creamy bites of Stilton next to crisp carrot, then a burst of juicy tomato followed by the gentle crunch of walnut. The pears stay firm if you choose them wisely, adding little pockets of sweetness throughout.
I like how the lemon juice in the dressing brightens everything up, especially since Stilton can be quite rich on its own. This recipe also adapts well to what you have on hand. If your pears are not quite ripe, give them an extra day on the counter. If you cannot find oakleaf lettuce, any tender green works fine.
Orecchiette Salad with Pears and Stilton
Cooking Tips
Make sure to rinse the cooked pasta under cold water to stop the cooking process completely. That way, it stays firm and does not turn mushy when mixed with the other ingredients. Toss the pears with lemon juice right after dicing them, because they brown quickly once exposed to air. I always taste the Stilton before adding it, since some batches are much saltier than others.
That helps me decide how much salt to add to the dressing later. Choose pears that are ripe but still firm, so they hold their shape in the salad.
Serving and Storing Suggestions
This recipe serves about four to six people, depending on whether you are serving it as a main dish or alongside other food. Total time from start to finish is around twenty minutes, with most of that spent waiting for the pasta to cook. Serve the salad at room temperature or slightly chilled for the best flavor.
You can store leftovers in an airtight container in the refrigerator for up to two days, though the lettuce will soften over time. If you are making it ahead, keep the dressing separate and toss everything together just before serving.
Similar Recipes
- Penne Salad with Roquefort and Walnuts
- Farfalle Salad with Apples and Blue Cheese
- Fusilli Salad with Grapes and Gorgonzola
- Pasta Salad with Goat Cheese and Dried Cranberries
Orecchiette Salad with Pears and Stilton
Ingredients
- 250 gms Dried Orecchiette
- 1 head Radicchio (torn into pieces)
- 1 Oakleaf Lettuce (torn into pieces)
- 2 Pears
- 1 tbsp Lemon Juice
- 250 gms Stilton Cheese (diced)
- 55 gms Walnuts (chopped)
- 4 Tomatoes (quartered)
- 1 Red Onion (sliced)
- 1 Carrot (grated)
- 8 Fresh Basil Leaves
- 55 gms Lamb’s Lettuce
For the Dressing:
- 4 tbsp Olive Oil
- 2 tbsp Lemon Juice
- Salt and Pepper
Instructions
- Bring a large, heavy-based saucepan of lightly salted water to the boil.
- Add the pasta, return to the boil and cook for 8 to 10 minutes or until tender but still firm to the bite.
- Drain, refresh in a bowl of cold water and drain again.
- Place the radicchio and oakleaf lettuce leaves in a salad bowl.
- Halve the pears, remove the cores and dice the flesh.
- Toss the diced pear with 1 tblsp of lemon juice in a small bowl to prevent discoloration.
- Top the salad with the stilton, walnuts, pears, pasta, tomatoes, onion slices and grated carrot.
- Add the basil and lamb’s lettuce.
- For the dressing, mix the lemon juice and the olive oil and vinegar together in a jug.
- Then season to taste with salt and pepper.
- Pour the dressing over the salad, toss and serve.
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Frequently Asked Questions
Can I use a different type of blue cheese instead of Stilton?
Without a doubt. Gorgonzola, Roquefort, or any good quality blue cheese works well here. Just keep in mind that some blues are milder or sharper than others, so adjust the amount based on your taste preference.
What if I cannot find orecchiette pasta?
Small shell pasta or farfalle are good substitutes because they have similar shapes that catch the dressing nicely. Any short pasta shape will work in a pinch, though you might lose some of the visual appeal.
How do I know when the pears are the right ripeness?
Press gently near the stem end. The pear should give slightly but still feel mostly firm. If it is too soft, it will turn mushy in the salad. If it is rock hard, let it sit at room temperature for a day or two before using.
Can I make this salad ahead of time?
You can prep all the ingredients separately and store them in the refrigerator, but wait to toss everything together until about an hour before serving. The lettuce will wilt if dressed too early, and the pasta absorbs the dressing over time.
Is there a vegetarian alternative to lamb’s lettuce?
Lamb’s lettuce is already vegetarian. If you cannot find it, baby spinach or mâche makes a fine replacement. Both have a mild flavor and tender texture that works well in this salad.
