Antipasto Noodle Salad
This salad is a simple one to put together—it just requires some shopping at your local Mediterranean or supermarket deli. If you prefer, make your own pesto ahead of time for the freshest tasting noodle salad.
Ingredients:
- 3½ oz. fresh fettuccine pasta
- 2 roasted red capsicums (bell peppers), sliced
- 2 marinated artichoke hearts, quartered
- 6 balls of cherry bocconcini cheese
- Pesto dressing, store-bought or see recipe below
Pesto Dressing
- 2 tbsp. store-bought pesto
- 1 tbsp. red wine vinegar
- Pinch of dried chilli flakes
Print Recipe
Instructions:
- Cook the pasta in a saucepan of boiling salted water for 2–3 minutes, until cooked, then drain and cool.
- Toss with the remaining salad ingredients with salt and pepper to taste, then tip into your lunchbox.
- Pour the dressing over the salad just before serving and toss well.
Pesto dressing: Combine the dressing ingredients with salt and pepper to taste in a small jar or container with a tight-fitting lid.
