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Herb penne with bocconcini, chargrilled capsicum & olives

Prep 10 min - Cook 10-15 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Print /
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A quick and easy dish that can be eaten warm or cold as a pasta salad.  We generally like to eat the dish warm in winter and cool in summer.  We have used baby bocconcini in the recipe but you can substitute that with the larger size slicing into quarters.

Ingredients

  • 350g / 12oz penne – pictured spelt penne
  • 24 cherry tomatoes – washed, quartered
  • 14 green and 14 black pitted olives – Mediterranean mixed olives – halved
  • 1 small red chilli – washed, sliced finely
  • 1/2 cup chargrilled capsicum in a jar – sliced thin strips
  • 1 cup basil – washed, sliced finely
  • 1 cup parsley – washed, sliced finely
  • 12 baby bocconcini – halved
  • 1 tablespoon olive oil

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Directions

  1. In a large pot bring water to boil, add penne and cook to packet instructions. Drain.
  2. Prepare the vegetables, herbs and bocconcini while penne is cooking.
  3. In a large serving bowl add cooked penne, vegetables, herbs, bocconcini, olive oil and mix well. Serve.

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