- 2290 kj Energy
- 21.7g Fat Total
- 4.2g Saturated Fat
- 5g Fibre
- 16.3g Protein
- 8mg Cholesterol
- 175mg Sodium
- 68.8g Carbs (total)
Summer pasta saladPrint Recipe
- 375g dried spiral pasta
- 2 tablespoons olive oil
- 250g cherry tomatoes, quartered
- 180g tub baby bocconcini, drained, quartered
- 1/3 cup barchetta olives (see note)
- 1/4 cup pine nuts, toasted
- 2/3 cup shredded fresh basil leaves
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
Add oil to pasta. Toss to coat. Add tomato, bocconcini, olives, pine nuts and 1/2 cup basil. Toss to combine.
Divide pasta between bowls. Top with remaining basil. Season with pepper. Serve.
You could serve this dish as a side (serves 6) with chargrilled beef or sausages. Barchetta (Italian for ‘small boat’) kalamata olives are pitted and sliced in half lengthways. They’re available in jars from the supermarket and delicatessens.
Author: Tracy Rutherford
Image credit: Ben Dearnley
Publication: Super Food Ideas