Bocconcini and Tomato Pasta Salad
Bocconcini and Tomato Pasta Salad is a light and refreshing dish that combines simple, fresh ingredients for a flavorful meal or side dish.
Ingredients
- 300g dried spiral pasta
- 3 zucchinis, thinly sliced lengthways
- 150g basil pesto dip
- 170g (2/3 cup) aioli
- 60g baby rocket
- 2 x 220g tubs bambini bocconcini, drained
- 200g baby tomatoes, halved
- 200g golden baby tomatoes, halved
- 2 x 260g jars chargrilled red and yellow capsicums, drained, coarsely chopped
- 2/3 cup fresh basil leaves
- 2 tbsp pine nuts, toasted
Instructions
- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Refresh under cold water. Drain.
- Meanwhile, spray a chargrill pan with oil and heat over high heat. Cook zucchini for 1-2 minutes on each side or until charred and tender. Transfer to a plate.
- Combine the pesto dip, aioli and 1-2 tablespoons water (enough to make a pourable dressing) in a small bowl. Season.
Nutrition
Calories: 2089kcalCarbohydrates: 42.1gProtein: 21.1gFat: 27.4gSaturated Fat: 7.4gSodium: 1mgPotassium: 484.1mgFiber: 4gSugar: 10.7gVitamin A: 447IUVitamin C: 22.6mgCalcium: 501.7mgIron: 2.3mg
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