Italian Caprese pasta salad
- RECIPE MAKES: 4
- PREP TIME: 10 min
- COOK TIME: 15 min
A fresh Italian inspired pasta salad
Cook 250g (half a box) Mevalia penne pasta as per manufacturers’ instructions. Drain under cold water and set aside to cool in a large bowl.
Combine tomatoes, red onion, capers, garlic, basil leaves, salt and pepper. Mix gently through cooled pasta.
Transfer pasta salad onto serving plate and sprinkle with extra basil leaves.
Make dressing by combining balsamic vinegar and olive oil, pour over pasta salad.
Divide into 4 serves and add 25g bocconcini pieces to each serve.*
PROTEIN: 0.5g* PER SERVE
*Damona dairy free cheese-bocconcini contains protein and must be counted towards your protein allowance. Always check nutrition labels. The protein in this recipe is based on 25g Damona bocconcini contains 0.5g protein.
- 250g Mevalia penne pasta, cooked as per manufacturers instructions
- 250g baby red (or medley) tomatoes, halved
- 1 Heirloom red tomato, thinly sliced
- 1 Heirloom yellow tomato, thinly sliced
- ½ red onion, thinly sliced
- 1 Tbsp baby capers, drained
- 1 garlic clove, crushed
- ½ cup basil leaves, roughly chopped or torn
- ¼ cup (60mls) balsamic vinegar
- ¼ cup (60mls) extra virgin olive oil
- Salt and pepper
- 100g Damona dairy free bocconcini*, roughly chopped or torn
- Basil leaves, salt and pepper to serve (optional)
