Recipe

Pasta salad with fried sprouts, bocconcini and almonds

  • 25 mins cooking
  • Serves 6
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Ingredients

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

Method

Pasta salad with fried sprouts, bocconcini and almonds
  • 1
    Cook pasta in large saucepan of boiling water until just tender; drain. Place in large serving bowl.
  • 2
    Heat oil in same pan; stir-fry sprouts about 1 minute or until just warm.
  • 3
    To make red wine vinaigrette, combine ingredients in screw-top jar; shake well.
  • 4
    Combine sprouts and remaining ingredients with pasta and vinaigrette; mix gently.

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