Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 500grams spiral pasta
- 3 medium zucchini, cut into thick diagonal slices
- 130grams roasted capsicum strips, drained
- 1 cup marinated artichoke hearts, drained, quartered
- 3/4 cup black olives, pitted
- 60grams baby rocket leaves
- 1/3 cup extra virgin olive oil
- 2tablespoons balsamic vinegar
- 2teaspoons Dijon mustard
- 1 cup extra smooth ricotta
- 1/4 cup continental parsley leaves, finely chopped
Nutrition per serving
2450kJ
Protein
17.3grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Brimming with Italian-inspired flavours and tasty chargrilled veg, this pasta salad will be a hit come dinner time.
Method
Step 1 of 3
Cook pasta according to packet instructions. Drain, refresh under cold water then set aside.
Step 2 of 3
Meanwhile, heat a chargrill pan over medium-high heat. Cook zucchini for 2 minutes on each side or until charred and tender. Add to pasta with capsicum, artichoke, olives and rocket.
Step 3 of 3
Whisk oil, vinegar and mustard until combined. Season. Top salad with dollops of ricotta, scatter over parsley and serve drizzled with dressing.
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