Recipe

Salami, bocconcini and pasta salad

A light and healthy pasta salad packed full of salami, bocconcini, olives and cherry tomatoes.

Oct 31, 1975 1:00pm
  • 25 mins cooking
  • Serves 6
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Ingredients

Salami, bocconcini and pasta salad
  • 500 gram mini penne pasta
  • 1/2 cup (75g) seeded black olives, halved
  • 250 gram cherry tomatoes, halved
  • 180 gram bocconcini cheese, halved
  • 100 gram spicy salami, chopped coarsely
  • 1 cup firmly packed fresh basil leaves
Red wine vinaigrette
  • 1/3 cup (80ml) olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 2 teaspoon dijon mustard
  • 1 clove garlic, crushed

Method

Salami, bocconcini and pasta salad
  • 1
    Cook pasta in large saucepan of boiling water until just tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, make red wine vinaigrette. Place ingredients in screw-top jar; shake well.
  • 3
    Place pasta in large bowl with remaining salad ingredients and dressing; toss gently to combine.

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