- 0:15 Prep
- 0:20 Cook
- 10 Servings
- Capable cooks
Dazzle a crowd with this salad that uses the freshest ingredients – bocconcini, tangy lemon and squeaky-crisp vegies.
Ingredients
- 750g dried farfalle pasta
- 4 bunches asparagus, woody ends trimmed, cut into 3cm lengths
- 400g sugar snap peas, trimmed
- 200g punnet yellow grape tomatoes, halved lengthways
- 200g punnet cherry tomatoes, halved
- 1 cup firmly packed fresh basil leaves, torn
- 150g bocconcini, torn
- 80g (1/2 cup) pine nuts, lightly toasted
- 1 tablespoon finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 teaspoon caster sugar
Method
- Step 1Cook the pasta in a large saucepan of boiling water until al dente. Rinse under cold running water. Drain. Set aside to cool slightly.
- Step 2Cook the asparagus and sugar snap peas in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Place the pasta, asparagus and sugar snap peas in a large bowl.
- Step 3Add the combined tomato, basil, bocconcini, pine nuts and lemon rind. Whisk the lemon juice, oil, vinegar and sugar in a bowl. Add to the pasta mixture. Toss to combine. Season with pepper.
- Vegetarian
Nutrition
1755 kj
Energy
14g
Fat Total
3g
Saturated Fat
9g
Fibre
16g
Protein
58g
Carbs (total)
All nutrition values are per serve
Notes
This salad is ideal for parties, but to serve four to six simply halve the ingredients.
Make it for christmas: This salad also makes a healthy side dish to accompany your Christmas meal – it serves 10, is a breeze to prepare and suits both grown-ups and kids.
- Author: Chrissy Freer
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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