ROASTED GARLIC PASTA SALAD WITH FRESH HERBS AND BOCCONCINI
PREP: 5 MIN | Cook: 15 min | SERVES: 6
1 carton (900 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Roasted Garlic Chicken Broth, divided
454g any short pasta, such as fusilli or rotini
¼ cup each, chopped fresh parsley and chives
1 cup each, peas, sliced radishes and microgreens
1 container (200 g) Saputo Cocktail Bocconcini cheese
¼ cup olive oil
1 tbsp lemon zest
1 tbsp cider or white wine vinegar
1 tbsp grainy Dijon mustard
2 tsp honey
½ tsp each, salt and fresh cracked pepper
In a large saucepan, bring 3½ cups (875 mL) of the broth to a boil. Add pasta and reduce heat to simmer; cover and cook, stirring occasionally, until most of the liquid has been absorbed and the pasta is al dente, about 10 minutes. Remove from heat and transfer to a large bowl.
In a small bowl or measuring cup, pour the remaining broth and whisk together with the olive oil, lemon zest, vinegar, mustard, honey, salt and pepper.
Pour dressing over pasta and let cool completely. Toss with fresh herbs, peas, radishes, microgreens and Cocktail Bocconcini.
- Longo's Frozen Peas TYR pts: 25