topBanner
Bocconcini Salad

Bocconcini Salad

with Rigatoni, Almonds and Basil Pesto

Read more

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!

Tags:Veggie
Allergens:Milk/LaitWheat/BléTree Nut/NoixSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

170 g

Rigatoni

(ContainsWheat/Blé)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

113 g

Baby Heirloom Tomatoes

200 g

Zucchini

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

7 g

Parsley

113 g

Red Onion

7 g

Basil

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4100 kJ
Calories980 kcal
Fat59 g
Saturated Fat17 g
Carbohydrate94 g
Sugar9 g
Dietary Fiber8 g
Protein17 g
Cholesterol70 mg
Sodium410 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Baking Sheet
Large Bowl
Whisk
Colander
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the pasta between bowls. Top with the marinated tomatoes and bocconcini. Sprinkle with almonds. Tear the basil over top.