Bocconcini Salad
with Rigatoni, Almonds and Basil Pesto- Milk
- Wheat
- Tree nuts
- Sulphites
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!
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
Cooking Steps
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.
