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Prep
- 5 min
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Prep
-
- Total
- 20 min
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- Serving
- 6
Roasted Garlic Pasta Salad with Fresh Herbs and Bocconcini
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 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
Dressing
- 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
Directions
- 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.
- 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.
- Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes, microgreens & cocktail Bocconcini.
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