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 fusillipasta.
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 babymozzarellaballs in half.
Pick and tear the basilleaves.
Peel and finely grate the garlic.
3 Make dressing
In a jar with a lid or small measuring jug, combine 3 Tbspolive oil, white balsamic vinegar, dijonmustard, agavesyrup, garlic, 1 Tbspgratedparmesan 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 babymozzarella.
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 gratedParmesan, to taste.
Serve the Mozzarella, Tomato and RocketPastaSalad as an accompaniment to dinner or packed for lunch the next day.
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