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Antipasti pasta salad with mini mozzarella
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500g Seeds of Change Spinach Trottole
60ml extra virgin olive oil
3 tbsp red wine vinegar
1 echalion shallot, finely chopped
1 tsp dried wild oregano
1 unwaxed lemon, finely grated zest
25g Parmigiano Reggiano cheese, finely grated
¼ tsp pul biber
15g Greek basil (these come in a pot, and 15g is a large handful, about 1/2 the plant)
3 tbsp pine nuts, toasted in a dry pan
250g vegetable antipasti (from the deli counter)
150g tub Galbani Mozzarella di Bufala Mini
1. Bring a large pan of salted water to the boil. Cook the pasta according to pack instructions, or until al dente. Drain well.
2. Meanwhile, in a large serving bowl, mix together the olive oil, vinegar, shallot, oregano, lemon zest, Parmigiano Reggiano, pul biber and some seasoning. Add most of the basil and toasted pine nuts, reserving the remainder of each to garnish. Add the pasta and mix well to combine.
3. Gently mix in the antipasti vegetables. To make this ahead, cover and chill for 1 day, then remove from the fridge 20 minutes before serving. To serve, top with the mini mozzarella balls, season and scatter over the remaining pine nuts and basil.
Typical values per serving: