/assets/logos/nzwd.svg
Recipe

Bean and bocconcini pasta salad

May 30, 2012 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Bean and bocconcini pasta salad
  • 250 gram cherry tomatoes, cut in half
  • 1/4 cup basil leaves
  • 2 tablespoon olive oil
  • 1 tablespoon red-wine vinegar
  • 1 clove garlic, crushed
  • 375 gram penne pasta
  • 150 gram sugar snap peas, trimmed
  • 400 gram can butter beans, rinsed, drained
  • 180 gram tub bocconcini, drained, sliced
  • crusty bread, to serve

Method

Bean and bocconcini pasta salad
  • 1
    In a bowl, combine tomatoes, basil, oil, vinegar and garlic. Set aside 15 minutes for flavours to develop.
  • 2
    Meanwhile, in a large saucepan, cook pasta in boiling, salted water following packet instructions. Rinse under cold water and drain well.
  • 3
    In a large bowl, combine pasta, tomato mixture, peas, beans and bocconcini. Toss well and season to taste. Serve with crusty bread.

Notes

Marinating the tomatoes extracts the juices, creating a sweet and tangy dressing.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg