Mediterranean Pasta Salad With Red Peppers, Olives & Bocconcini
A perfect pasta salad to serve alongside meats for a weeknight meal. The red peppers and kalamata olives provide a refreshing element with loads of flavour. And the sweet and tangy dressing brings the whole salad together. It’s also a wonderful dish to serve when entertaining.
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Ingredients
- 2 cups cooked pasta I used large spirals
- 1 cup baby spinach roughly chopped
- 1 lebanese cucumber large, chopped
- 1 cup cherry tomatoes quartered
- 1/2 cup red peppers chopped
- 1/3 cup kalamata olives pitted, chopped
- 1 cup baby bocconcini balls roughly chopped
- 1/2 red onion finely sliced
- 1 cup basil leaves roughly torn
- 1/2 cup almonds toasted & roughly chopped
- sea salt & cracked black pepper
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon pure maple syrup
- 1/2 lemon juice squeezed
- 1/2 cup basil leaves finely shredded
Instructions
- For the dressing: Mix all the ingredients in a small bowl or jug. Adjust to taste.
- Place the cooked pasta, spinach, cucumber, cherry tomatoes, red peppers, olives, bocconcini, onion, basil and almonds in a large bowl. Season really well with salt and pepper.2 cups cooked pasta, 1 cup baby spinach, 1 lebanese cucumber, 1 cup cherry tomatoes, 1/2 cup red peppers, 1/3 cup kalamata olives, 1 cup baby bocconcini balls, 1/2 red onion, 1 cup basil leaves, 1/2 cup almonds, sea salt & cracked black pepper
- Drizzle the dressing over the salad until just coated. Toss everything together and enjoy.1/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1 teaspoon pure maple syrup, 1/2 lemon, 1/2 cup basil leaves
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