A recipe that reminds me of late nights working in the hospitality game hoping that there would be some left over after the shift was done. Later on, a summer favourite added to the collection.
Ingredients
250g orecchiette pasta (or any smaller shape)
200g basil pesto
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 continental cucumber
1 punnet cherry tomatoes
10 kalamata olives
1/2 red capsicum (optional)
Baby bocconcini
Salt
Method
Fill a large pot with water and bring to a rapid boil. Salt the water well and add the pasta. Once cooked, strain and add to a large bowl. Drizzle with a few tablespoons of olive oil and mix together while still warm. Add the pesto and balsamic vinegar and mix until all combined.
Dice up the vegetables and add to the pasta, coating in the pesto and pasta.
Taste and add additional oil if required.
Serve topped with baby bocconcini.
Chanel's Tapas Bar 