Name: Bean and bocconcini pasta salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Bean and bocconcini pasta salad

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

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

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.

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

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Ingredients

Method

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