Serves
4
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 2 cups bow tie pasta
- 400g can Edgell Four Bean Mix, drained
- 250g marinated antipasto mix, drained
- ½ cup fresh basil leaves, plus extra, for garnish
- 4 spring onions, chopped diagonally
- 2 tablespoons balsamic dressing
- 10 cherry bocconcini, drained
- 2 tablespoons toasted pine nuts, for serving
Method
STEP 1Cook pasta following packet directions, drain, rinse in cold water and allow to cool.
STEP 2
Combine Edgell Four Bean Mix, antipasto mix, basil leaves, spring onions, cooled pasta and dressing in a large bowl. Season to taste.
STEP 3
Serve salad sprinkled with torn bocconcini, pine nuts and extra fresh basil leaves.
Tips
Antipasto mix can be found in the deli or the pickled vegetable aisle at the supermarket.