Name: Pasta salad with brussels sprouts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram rigatoni pasta; 1 tablespoon olive oil; 300 gram brussels sprouts, trimmed, shredded; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoon drained capers, rinsed; 200 gram bocconcini cheese, sliced thickly; 1/2 cup (80g) roasted almonds, chopped coarsely; Red wine vinaigrette; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) red wine vinegar; 1/4 cup (60ml) olive oil; 1 teaspoon white sugar; 2 clove garlic, crushed

Ingredients

500 gram rigatoni pasta

1 tablespoon olive oil

300 gram brussels sprouts, trimmed, shredded

1/2 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon drained capers, rinsed

200 gram bocconcini cheese, sliced thickly

1/2 cup (80g) roasted almonds, chopped coarsely

Red wine vinaigrette

1/3 cup (80ml) lemon juice

1/3 cup (80ml) red wine vinegar

1/4 cup (60ml) olive oil

1 teaspoon white sugar

2 clove garlic, crushed

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

2.Heat oil in same pan; stir-fry sprouts about 1 minute or until just warm.

3.To make red wine vinaigrette, place ingredients in screw-top jar; shake well.

4.Place pasta and sprouts in large serving bowl with remaining ingredients and vinaigrette; toss gently to combine.

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