Antipasto Salad with Pasta

This recipe is vegetarian.

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


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.


  • 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 freshly 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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