Antipasto Pasta Salad
Serves 6 | with Marinated Bocconcini and Pesto Dressing- Wheat
- Milk
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Soy
"Antipasto pasta salad" may be a bit of a tongue twister to say but it sure is delicious! You really can't go wrong with marinated bocconcini, crunchy cucumbers, briny olives and sun-dried tomato pesto dressing. It's sure to be a crowd pleaser. Ingredients: Fusilli pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Baby tomatoes • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Parsley.
Ingredients
340 g
Fusilli
(Contains: Wheat)
90 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
300 g
Bocconcini Cheese
(Contains: Milk)
1.25 cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Sulphites, Soy)
227 g
Baby Tomatoes
2 unit(s)
Sweet Bell Pepper
28 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high heat. Wash and dry all produce.
- Add fusilli to the boiling water. Cook for 9-11 min, uncovered, stirring occasionally, until tender.
- Drain fusilli, then rinse under cold water until cool.
- Halve tomatoes.
- Strain olives over a small bowl, reserving the brine. Roughly chop olives.
- Roughly chop parsley.
- Core, then cut pepper into 1/2-inch pieces.
- Cut or tear bocconcini into quarters.
- To a medium bowl, add bocconcini, tomatoes and 1/4 cup pesto, then season with salt and pepper. Set aside.
- In a large bowl, whisk together remaining pesto, 3 tbsp olive brine and 3/4 tsp sugar.
- To the bowl with dressing, add fusilli, olives, marinated bocconcini, tomatoes, peppers and parsley. Season with salt and pepper, then toss to combine.
- Cover and place pasta salad in the fridge until you’re ready to serve, to let the flavours meld.
- Serve pasta salad in large bowl, family-style.
