Easy Italian Alfresco Menu for Summer
Mixed Pepper and Bocconcini Pasta Salad Toasting the pasta gives a nutty flavour and golden colour to this salad. I love making this salad to bring to family gatherings and always make extra to pack up for lunches the next day. Toss in some chopped salami or cooked chicken and it’s a meal in a bowl. Serves 8. 1 cup baby shell or baby bowtie pasta. 1 large red pepper 1 large yellow pepper 1 large green pepper Half a bunch of asparagus, trimmed 2 Tbsp (30 mL) extra virgin olive oil, divided 1 can (19 oz/540 mL) artichoke hearts, drained and chopped 1 tub (7 oz/200 g) mini bocconcini, drained 3 Tbsp (45 mL) aged balsamic vinegar 2 Tbsp (30 mL) basil or sundried tomato pesto 1/4 tsp (1 mL) salt Pinch of pepper 1/3 cup (80 mL) chopped, pitted oil-cured olives (optional) In small nonstick skillet, toast pasta, stirring often over medium-high heat for about 2 minutes or until golden brown. Remove from heat. In saucepan of boiling, salted water, cook pasta for about ...
