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  • Prep
    5 min
  • Total
    20 min
  • Servings

Roasted Garlic Pasta Salad with Fresh Herbs and Bocconcini


  • 1 carton (900 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Roasted Garlic Chicken Broth, divided 
  • 1 lb (454 g) any short pasta, such as fusilli or rotini 
  • ¼ cup (60 mL) each, chopped fresh parsley and chives 
  • 1 cup (250 mL) each, peas, sliced radishes and microgreens
  • 1 container (200g) Saputo cocktail Bocconcini cheese


  • ¼ cup (60 mL) olive oil
  • 1 tbsp (15 mL) lemon zest 
  • 1 tbsp (15 mL) cider or white wine vinegar 
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 2 tsp (10 mL) honey 
  • ½ tsp (2 mL) each, salt and fresh cracked pepper


  1. In a large saucepan, bring 3½ cups (875 mL) of the broth to a boil. Add pasta and reduce heat to simmer; cover and cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes. Remove from heat and transfer to a large bowl.
  2. In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, mustard, honey, salt and pepper. 
  3. Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes, microgreens & cocktail Bocconcini.