Antipasto Salad with Pasta

This recipe is vegetarian.

20 minutes min pre time
15 minutes min cook time

Method

Step 1. Gently toss together the pasta, zucchini, tomato, capsicum, artichokes, basil and dressing to combine. Transfer to a serving plate and top with Parmesan and pine nuts.

Ingredients

2/3 Cup (50g) Fusilli (Small Spiral) Pasta, cooked, drained and cooled
1 Small Zucchini (150g), peeled into ribbons
9 Cherry Tomatoes (125g), chopped
4 Small Roasted Red Capsicums (80g), cut into strips
7 Pieces Drained, Bottled in Brine Artichoke Hearts (70g)
3 Large Sprigs Basil Leaves
1 Tablespoon Reduced Fat French Dressing
Salt and Ground Black Pepper, to taste
1 Tablespoon (5g) Parmesan Shavings
2 Teaspoons (5g) Toasted Pine Nuts

Nutrition

Per serve:

Energy: 992kj (239kcal)

Protein: 10.6g

Fat: 6.4g

Carbohydrates: 27g