Recipe

Pasta salad with brussels sprouts

  • 35 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Pasta salad with brussels sprouts
  • 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

Pasta salad with brussels sprouts
  • 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.

More From Women's Weekly Food