Antipasto Summer Pasta Salad
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 cucumbers, briny olives and a sun-dried tomato pesto dressing that is sure to be a crowd pleaser.
Allergens:
Wheat
•Milk
•Sulphites
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)
¼ cup
Sun-Dried Tomato Pesto
(Contains Sulphites, Milk May contain Soy, Sulphites)
2 tbsp
Italian Dressing
(Contains Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
113 g
Baby Tomatoes
7 g
Basil
1 unit(s)
Mini Cucumber
Not included in your delivery
tsp
Pepper*
tsp
Salt*
Nutrition Values
Calories570 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber6 g
Protein23 g
Cholesterol30 mg
Sodium400 mg
Trans Fat0.3 g
Potassium500 mg
Calcium800 mg
Iron5.5 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
Instructions
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.
- Drain, then slice olives.
- Thinly slice basil.
- Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
- Cut or tear bocconcini into quarters. Stir together bocconcini, tomatoes and 1 tbsp sun-dried tomato pesto in a small bowl, then season with salt and pepper. Set aside.
3
- Whisk together remaining pesto, Italian dressing and 1/4 tsp sugar in a large bowl.
- Add fusilli, olives, marinated bocconcini, tomatoes, cucumber and basil to the bowl with the 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 up until you're ready to serve to let the flavours meld.)
