Bocconcini Pasta Salad
-
-
Prep
- 10 min
-
Prep
-
- Total
- 25 min
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- Serving
- 6 to 8
Bocconcini Pasta Salad
Featured Product
Cocktail Bocconcini
These 10.5 g morsels are soft, milky and mild and ready-to-use in your favourite cocktails and finger food.
Ingredients
- 1 cup Saputo Cocktail Bocconcini cheese
- 12 oz fusilli pasta, dry
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 cup fresh basil, finely chopped
- 3 tbsp pesto
- 2 tbsp olive oil
- 1/2 lemon, juiced
- Salt
- Black pepper
Directions
- Fill a large pot with water, bring to a boil, and cook the pasta in heavily salted water as per package directions or until slightly past al dente. Once cooked, drain the pasta, toss it with a little olive oil (to prevent it from sticking together) and let it cool to room temperature.
- While the pasta is cooking, prepare the dressing. Whisk together the pesto, olive oil, and lemon juice in a small bowl or shake them in a jar until fully blended.
- Once the pasta has cooled, transfer it to a large mixing bowl. Add the halved cherry tomatoes, thinly sliced red onion, Bocconcini, basil, parsley and dill. Gently mix to combine.
- Cover with the dressing, season generously with salt and pepper, and toss gently until everything is evenly coated. Taste and adjust seasoning as needed.
- Serve and enjoy!
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