Antipasto Salad with Pasta

This recipe is vegetarian.

Prep Time
20 minutes
Cook Time
15 minutes
Serving
Serves 1
Vegetarian Antipasto Salad with Pasta

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

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