Antipasto Pasta Salad
Serves 2 | with Marinated Bocconcini and Pesto Dressing
Antipasto pasta may be a bit of a tongue twister but it sure is delicious! Filled with marinated bocconcini, crunchy peppers, briny olives and a sun-dried tomato pesto dressing that is sure to be a crowd pleaser.
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
170 g
Fusilli
(Contains Wheat)
30 g
Mixed Olives
(May contain Milk, Sulphites)
100 g
Bocconcini Cheese
(Contains Milk)
½ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
113 g
Baby Tomatoes
7 g
Basil
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Calories690 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate79 g
Sugar10 g
Dietary Fiber7 g
Protein25 g
Cholesterol30 mg
Sodium550 mg
Trans Fat0.4 g
Potassium700 mg
Calcium800 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Large Pot
•Measuring Spoons
•Small Bowl
•Whisk
Cooking Steps
1
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Drain noodles, then rinse under cold water until cool.
2
- Halve tomatoes.
- Strain olives over a small bowl, reserving the brine. Slice olives.
- Thinly slice basil.
- Core then cut bell pepper into 1/2 inch pieces. Cut or tear bocconcini into quarters.
- Stir together bocconcini, tomatoes and 1 tbsp pesto in a small bowl, then season with salt and pepper. Set aside.
3
- Whisk together remaining pesto, 1 tbsp olive brine and 1/4 tsp sugar in a large bowl.
- Add fusilli, olives, marinated bocconcini, tomatoes, peppers and basil to the bowl with dressing. Season with salt and pepper, then toss to combine.
4
- Divide antipasto pasta salad between plates.(NOTE: Alternatively, you can leave pasta salad in the fridge until you’re ready to serve to let the flavours meld.)
