Antipasto Summer Pasta Salad
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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
2 tbsp
Italian Dressing
(Contains: Milk May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
113 g
Baby Tomatoes
7 g
Basil
1 unit(s)
Mini Cucumber
Not included in your delivery
tsp
Pepper*
tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Drain, then 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 sun-dried tomato pesto in a small bowl, then season with salt and pepper. Set aside.
- Whisk together remaining pesto, Italian dressing and 1/4 tsp sugar in a large bowl.
- Add fusilli, olives, marinated bocconcini, tomatoes, cucumber and basil to the bowl with the 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 up until you're ready to serve to let the flavours meld.)
