Name: Salami, bocconcini and pasta salad
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 500 gram mini penne pasta; 1/2 cup (75g) seeded black olives, halved; 250 gram cherry tomatoes, halved; 180 gram bocconcini cheese, halved; 100 gram spicy salami, chopped coarsely; 1 cup firmly packed fresh basil leaves; Red wine vinaigrette; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) red wine vinegar; 2 teaspoon dijon mustard; 1 clove garlic, crushed

Ingredients

500 gram mini penne pasta

1/2 cup (75g) seeded black olives, halved

250 gram cherry tomatoes, halved

180 gram bocconcini cheese, halved

100 gram spicy salami, chopped coarsely

1 cup firmly packed fresh basil leaves

Red wine vinaigrette

1/3 cup (80ml) olive oil

1/4 cup (60ml) red wine vinegar

2 teaspoon dijon mustard

1 clove garlic, crushed

Method

1.Cook pasta in large saucepan of boiling water until just tender; drain. Rinse under cold water; drain.

2.Meanwhile, make red wine vinaigrette. Place ingredients in screw-top jar; shake well.

3.Place pasta in large bowl with remaining salad ingredients and dressing; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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