Ingredients

• Salt
• 1/2 pound orecchiette, cooked to al dente
• 2 tablespoons orange marmalade
• 1 small clove garlic, grated or very finely chopped
• 1 teaspoon finely chopped oregano leaves, from 2 sprigs
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper
• 1/2 small red onion, chopped
• 1 head radicchio

Instructions

1. Bring water to a boil, salt it and cook pasta to al dente.
2. In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.