Bocconcini Salad
with Rigatoni, Almonds and Basil Pesto
Tonight's pasta salad is packed with cherry tomatoes, broiled zucchini, fragrant basil pesto and creamy bocconcini. These fresh and herbaceous flavours are perfect to brighten up a wintery day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk)
170 g
Rigatoni
(Contains Wheat)
28 g
Almonds, sliced
(Contains Tree nuts)
113 g
Baby Heirloom Tomatoes
200 g
Zucchini
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
113 g
Red Onion
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
0.06 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then cut onion into 1/4-inch slices.
Add onions, zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven, stirring halfway through, until charred, 8-10 min.
Halve tomatoes. Cut bocconcini into quarters. Whisk together vinegar, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add bocconcini and tomatoes, then toss to combine. Set aside.
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
Add reserved pasta water, 2 tbsp butter (dbl for 4 ppl), roasted veggies and pesto to the large pot with rigatoni. Toss to combine.
Divide rigatoni between bowls. Top with marinated tomatoes and bocconcini. Sprinkle with almonds. Tear parsley over top.
