Antipasto Salad with Pasta
This recipe is vegetarian.
Prep Time
20 minutes
Cook Time
15 minutes
Serving
Serves 1
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
Per serve:
Energy: 992kj (239kcal)
Protein: 10.6g
Fat: 6.4g
Carbohydrates: 27g