Light, fresh, and bursting with flavour – this Bocconcini Pasta Salad is your go-to salad for summer!
Creamy Bocconcini, pasta, and vibrant veggies make the perfect balance of texture and taste.
A refreshing and easy side (or meal) for every summer day!
| 2 x 220g tubs | Cherry Bocconcini |
| 500g | spiral pasta (or pasta of choice) |
| 1/4 cup + extra | olive oil |
| 2 punnets | assorted cherry tomatoes, halved |
| 2 cups | mixed lettuce leaves |
| 4 | baby cucumbers, thinly sliced lengthwise |
| 1 | zucchini, spiralised |
| sea salt & cracked black pepper | |
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for pesto sauce
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| 1/3 cup | Grated Parmesan Tub |
| 1/4 cup | toasted pinenuts |
| 2 cups | basil leaves |
| 1/4 cup | olive oil |
| 1 | For the pesto dressing, place the garlic and a pinch of salt into a food processor, blitz until roughly chopped, add pinenuts and blitz until a rough paste forms. |
| 2 | Add basil, process until finely chopped then drizzle in the olive oil to emulsify. |
| 3 | Add parmesan and pulse to combine. |
| 4 | Cook pasta according to packet instructions, dress with olive oil and season with salt & pepper and allow to cool. |
| 5 | To assemble, place pasta into a trifle bowl and top with a layer of pesto dressing. |
| 6 | Mix together bocconcini and tomatoes in a large bowl, season with salt & pepper and place on top of the pesto. |
| 7 | Mix together lettuce leaves, cucumber and zucchini in a large bowl, season with salt & pepper and arrange on top. |
| 8 | Drizzle with extra olive oil just before serving. Mix at the table and enjoy. |
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