Tonight's pasta salad is packed with cherry tomatoes, broiled zucchini, fragrant basil pesto, and creamy bocconcini. These bright and herbaceous flavours will fast forward you to those sunny summer days!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Almonds, sliced(ContainsTree Nut/Noix)
Baby Heirloom Tomatoes
Before starting, preheat your broiler to high. Wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While the water comes to a boil, cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Halve, peel, then thinly slice the onion.
Add onions, zucchini and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven, stirring halfway through cooking, until charred, 8-10 min.
Roughly chop the parsley. Halve the tomatoes. Cut bocconcini into quarters. Whisk together vinegar, 1 tbsp oil, 1/4 tsp salt and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Add the bocconcini, parsley and tomatoes, then toss to combine and set aside.
Add pasta to the large pot with boiling water. Cook, uncovered, until pasta is tender, 10-12 min. When pasta is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat.
Add the reserved pasta water, 2 tbsp butter (dbl for 4 ppl), roasted veggies and pesto to the large pot with the pasta. Toss to combine.
Divide the pasta between bowls. Top with the marinated tomatoes and bocconcini. Sprinkle with almonds. Tear the basil over top.