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Bocconcini and tomato pasta salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your pasta salad with 8 layers and a flavorful pesto aioli dressing.
Ingredients:
  • 300g dried spiral pasta
  • 3 zucchini, thinly sliced lengthways
  • 150g basil pesto dip
  • 170g (2/3 cup) aioli
  • 60g baby rocket
  • 2 x 220g tubs bambini bocconcini, drained
  • 200g baby tomatoes, halved
  • 200g golden baby tomatoes, halved
  • 2 x 260g jars chargrilled red and yellow capsicums, drained, coarsely chopped
  • 165.00 ml fresh basil leaves
  • 40.00 ml pine nuts, toasted
Instructions:
  • Boil the pasta in a large pot of salted water until perfectly cooked. Drain and rinse with cold water. Drain again.
  • Spray a chargrill pan with oil and heat over high heat. Char and tenderize zucchini slices for 1-2 minutes on each side. Plate and serve immediately.
  • Mix together the pesto dip, aioli, and 1-2 tablespoons of water until you achieve a smooth, pourable dressing. Season to taste.
  • In a glass serving bowl, create layers starting with the pasta at the base, followed by rocket, bocconcini, tomato, zucchini, capsicum, pesto dressing, basil, and finish with a sprinkle of pine nuts on top.

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