Bocconcini and tomato pasta salad

Bocconcini and tomato pasta salad

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With 8 layers of ingredients and pesto aioli dressing, this easy layered pasta salad is anything but ordinary.

The ingredient of Bocconcini and tomato pasta salad

  1. 300g dried spiral pasta
  2. 3 zucchini, thinly sliced lengthways
  3. 150g basil pesto dip
  4. 170g (2/3 cup) aioli
  5. 60g baby rocket
  6. 2 x 220g tubs bambini bocconcini, drained
  7. 200g baby tomatoes, halved
  8. 200g golden baby tomatoes, halved
  9. 2 x 260g jars chargrilled red and yellow capsicums, drained, coarsely chopped
  10. 2/3 cup fresh basil leaves
  11. 2 tablespoons pine nuts, toasted

The instruction how to make Bocconcini and tomato pasta salad

  1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Refresh under cold water. Drain.
  2. 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.
  3. Combine the pesto dip, aioli and 1-2 tablespoons water (enough to make a pourable dressing) in a small bowl. Season.
  4. Place the pasta in the base of a glass serving bowl. Top with layers of rocket, bocconcini, tomato, zucchini, capsicum, pesto dressing, basil and top with pine nuts.

Nutritions of Bocconcini and tomato pasta salad

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calories: https://schema.org
calories: NutritionInformation

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