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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Fusillis
(Contient: Blé)
30 g
Olives mélangées
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
100 g
Bocconcinis
(Contient: Lait)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait Peut contenir : Sulfites, Soya)
2 cs
Vinaigrette italienne
(Contient: Lait Peut contenir : Blé, Sulfites, Oeuf, Poisson, Soya, Moutarde, Sésame, Crustacés)
113 g
Petites tomates
7 g
Basilic
1 pièce(s)
Mini concombres
Pas inclus dans votre livraison
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- 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.)
