Mozzarella, Tomato and Rocket Pasta Salad
with a Parmesan Vinaigrette
A fresh and nutrient-dense pasta salad, perfect as an accompaniment to dinner or packed for lunch!
Cals 319 · Prot 18 · Carbs 39 · Fat 10
Family Friendly
Vegetarian
25 min
A fresh and nutrient-dense pasta salad, perfect as an accompaniment to dinner or packed for lunch!
Cals 319 · Prot 18 · Carbs 39 · Fat 10
Family Friendly
Vegetarian
Ingredients
Pasta
Fusilli pasta
10*11*
180 Grams
Cherry tomatoes
150 Grams
Baby mozzarella balls
4*
150 Grams
Fresh basil
15 Grams
Rocket
20 Grams
Dressing
Garlic cloves
1 Piece
Olive oil
3 Tbsp
White balsamic vinegar
14*
30 ML
Dijon mustard
13*
6 Grams
Agave syrup
10 Grams
Grated Parmesan
4*
30 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *14 Sulphur Dioxide, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1330 / 319 |
| Fats (g) | 10.3 |
| of which saturated (g) | 5 |
| Carbohydrates (g) | 39 |
| of which sugars (g) | 7.9 |
| Fibers (g) | 2.1 |
| Proteins (g) | 17.5 |
| Salt (g) | 0.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil pasta
- Bring a large pot of salted water to boil.
- Add the fusilli pasta.
- Cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
- Set aside to cool.
Tip! Rinse under cold water or add a drizzle of oil to prevent the pasta sticking.
2 Prep vegetables
- Slice cherry tomatoes in half.
- Slice the baby mozzarella balls in half.
- Pick and tear the basil leaves.
- Peel and finely grate the garlic.
3 Make dressing
- In a jar with a lid or small measuring jug, combine 3 Tbsp olive oil, white balsamic vinegar, dijon mustard, agave syrup, garlic, 1 Tbsp grated parmesan and a pinch of salt and pepper.
- Shake or whisk well until the dressing is thick and creamy.
4 Combine
- Once the pasta is cooked, add it to a large bowl.
- Pour over the dressing and toss well to coat.
- Add the tomatoes and baby mozzarella.
5 Add herbs
- Add the rocket and the basil.
- Toss well to distribute the ingredients.
Tip! Can be enjoyed immediately or chilled overnight to develop the flavours.
6 Serve
- Scatter over the remaining grated Parmesan, to taste.
- Serve the Mozzarella, Tomato and Rocket Pasta Salad as an accompaniment to dinner or packed for lunch the next day.
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