Bocconcini Pasta Salad
About the recipe
Fresh, colourful, and full of Mediterranean vibes 🥗
This Bocconcini Pasta Salad combines creamy cheese with crisp veggies and herby pesto.
Light yet satisfying, it’s a bright, flavour-packed dish perfect for easy lunches or sharing!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 1 pieces Onion
- 210 grams Cherry tomatoes
- 1/2 pieces Cucumber, diced
- 1 pieces Yellow capsicum
- 1 can Baby artichoke
- Grains, Pasta & Legumes
- 170 grams Fusilli pasta
- Oils, Sauces & Condiments
- 2 tbsp Olive oil
- 2 tsp Pesto
- Dairy & Alternatives
- 100 grams Bocconcino
- Nuts & Seeds
- 2 tsp Pine nuts
Method
Step 1
Cook the pasta according to the instructions. Drain and let cool down.
Step 2
Meanwhile, in a small pan, roast the pine nuts for 5mins (optional).
Step 3
In a big bowl, combine the bocconcini with the oil and the pesto. Add the pasta, pine nuts and the rest of the ingredients.
Step 4
Mix well.
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