Cold pasta salad with tomatoes, bocconcini and basil dressing
Serves Serves 8 - 10 as part of a barbecue selection
Preparation time
Cooking time
Serves Serves 8 - 10 as part of a barbecue selection Preparation time Cooking time Ingredients
- 2 cloves garlic
- 50g grated parmesan
- 50g roasted pine nuts
- salt and freshly ground black pepper
- 100g basil leaves
- extra virgin olive oil
- 400g pasta, the kids’ favourite shapes,
- bow ties/fusilli.
- 50ml olive oil
- 50ml white balsamic vinegar
- 220g bambini bocconcini
- 1 punnet cherry tomatoes
- 20 large kalamata olives, cut into slivers
- extra basil leaves
Method
- Peel and chop the garlic
- Place into the bowl of a food processor with the parmesan, pine nuts, salt and pepper
- Process until puréed
- Add a little olive oil to help it blend
- Add the basil leaves and process, while drizzling in some olive oil, until the mix is a rough paste
- Check seasoning, cover with a thin layer of oil and set aside
- Cook the pasta until aldente, drain, toss in the olive oil and vinegar and allow to cool
- Add the bocconcini, tomatoes and olives and dress with the pesto
- Toss and serve with a few basil leaves on top
Notes
Ingredient suggestion: Minenko Kalamata olives
