Antipasto Pasta Salad
Serves 2 | with Marinated Bocconcini and Pesto Dressing
Antipasto pasta may be a bit of a tongue twister but it sure is delicious! Filled with marinated bocconcini, crunchy cucumbers, briny olives and a sun-dried tomato pesto dressing that is sure to be a crowd pleaser.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Fusilli
(Contains: Wheat)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
100 g
Bocconcini Cheese
(Contains: Milk)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
113 g
Baby Tomatoes
7 g
Basil
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Gather all required cooking tools. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Drain noodles, then rinse under cold water until cool.
Halve tomatoes. Strain olives over a small bowl, reserving the brine. Slice olives. Thinly slice basil. Halve cucumber lengthwise, then cut into 1/2-inch half-moons. Cut or tear bocconcini into quarters. Stir together bocconcini, tomatoes and 1 tbsp pesto in a small bowl, then season with salt and pepper. Set aside.
Whisk together remaining pesto, 1 tbsp olive brine and 1/4 tsp sugar in a large bowl. Add fusilli, olives, marinated bocconcini, tomatoes, cucumbers and basil to the bowl with dressing. Season with salt and pepper, then toss to combine.
Divide antipasto pasta salad between plates. (NOTE:Alternatively, you can leave pasta salad in the fridge until you’re ready to serve to let the flavours meld.)
