Have this colourful salad on the table in 25. With pesto, bocconcini and a garlic dressing, this is no average pasta salad!
Ingredient
200g dried farfalle (bow-tie) pasta (or other short pasta shape)
150g green beans
75g (1⁄4 cup) bought basil pesto
2 tsp extra virgin olive oil
1⁄4 cup fresh basil leaves
6 radishes, thinly sliced
200g baby bocconcini
1⁄2 small radicchio lettuce, coarsely chopped
200g tomato medley mix, sliced
100ml extra virgin olive oil
60ml (1⁄4 cup) red wine vinegar
2 garlic cloves, bruised
Direction
To make the garlic dressing, place all the dressing ingredients in a jar and seal tightly. Shake until combined then season. Set aside to infuse.
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the green beans in the last 3 minutes of cooking. Refresh under cold running water then drain well. Cut the beans in half lengthways.
Transfer the pasta to a large bowl. Add the pesto and oil. Toss until the pasta is well coated.
Arrange the pesto pasta down the centre of a 36cm oval serving platter. Arrange the basil, radish, bocconcini, radicchio, tomato and beans in rows on either side of the pasta.
Remove the garlic cloves from the dressing. Drizzle two-thirds of the dressing over the pasta salad and toss until combined. Divide among serving plates and serve with the remaining dressing on the side.
