Dinner or lunch for mum, dad and bub on the table in 10 minutes. Heaven.
I’ve always been a big fan of pasta salad. For me, it’s the ultimate ready meal. I love keeping a big bowl of freshly cooked pasta dressed in olive oil in the fridge ready to be adorned with salad, cheese and whatever else takes my fancy, usually basil pesto. And this pasta salad is my version of insalata caprese the classic Italian salad celebrating tomatoes, basil and bocconcini.
Grace eagerly devoured this pasta salad, getting tomato and olive oil absolutely everywhere! It was so cute to watch her fascination with the fusilli as she quickly gobbled them down along with the creamy rounds of soft bocconcini. And although I intentionally made the dressing child friendly by using lemon zest instead of the juice, I think I’ve discovered a new favourite. The oil/zest combination is awesome, the zest brings a beautiful citrus zing to the salad without any of the harsh acidity and R. & I really enjoyed it! For the parents with a little more of an appetite grilled chicken would go beautifully with this salad!
ten minute pasta salad
500gm fusilli pasta (or penne)
Handful of basil leaves, torn roughly
200gm bocconcini, torn in half
Extra virgin olive oil
Bring a pot of water to the boil, add pasta and cook according to packet instructions. Meanwhile, in a bowl combine tomato, basil leaves, bocconcini and lemon zest.
Drain pasta and rinse under cold water. Drizzle with extra virgin olive oil and toss to coat. Add pasta to the tomato mixture and toss to combine. Enjoy.