1cuppecan pieces, or pecan halves, chopped, plus pecan halves for garnish
1/3cupchopped sun-dried tomatoes
1/2cupmarinated artichoke, cut into bite-size pieces and drained
1cara cara orange, slices
3/4cupchopped parsley or mint, or both
1cuphalved marinated olives, kalamata and green, drained
Optional lemon vinaigrette and fresh-cracked pepper
Bring a large pot of water to a boil with 1/4 cup of salt. When water is bubbling, add in pasta, allow water to come back to a boil, then start timer for about 10 minutes. When pasta is cooked, el dente, drain and rinse under cold water. Set aside.
In a large, clear bowl, layer half of the radicchio on the bottom. Sprinkle half of the olives, artichoke, and tomato on top. Next, spread out half of the pasta, 1/2 cup of chopped pecans, half of the parsley, 3 oz of crumbled feta, and the orange supremes of one orange.
Add in all of the spinach, then repeat layering steps: radicchio, olives, artichoke, tomato, pasta, pecans, parsley, feta, and orange.
Crack with fresh pepper and refrigerate for about an hour before serving.
Dressing is a nice touch, but it isn’t necessary, with all of the oils and vinegars from the marinated ingredients.