Celebrate Meat-free Monday with this easy summer pasta salad as a meal in itself.
Ingredients
- 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
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
- Step 2Add oil to pasta. Toss to coat. Add tomato, bocconcini, olives, pine nuts and 1/2 cup basil. Toss to combine.
- Step 3Divide pasta between bowls. Top with remaining basil. Season with pepper. Serve.
- Vegetarian
Nutrition
2290 kj
Energy
21.7g
Fat Total
4.2g
Saturated Fat
5g
Fibre
16.3g
Protein
8mg
Cholesterol
175mg
Sodium
68.8g
Carbs (total)
All nutrition values are per serve
Notes
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
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