Antipasto Agnolotti Salad
The flavours of a traditional antipasto plate are reinvented in this luscious pasta salad.
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Preparation Time
10 minutes
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Cooking Time
5 minutes
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Serves
4-6 as a light lunch
375g pack Latina™ Fresh Ricotta & Spinach Agnolotti
50g mild Hungarian salami, thinly sliced and cut into strips
180g pitted Kalamata olives
200g marinated eggplant, cut into strips
180g sundried tomatoes, cut into strips
1/2 cup fresh flat-leaf parsley leaves, roughly torn
2 tablespoons balsamic glaze
Freshly ground black pepper, for serving
1. Add Latina agnolotti to large saucepan of boiling water. Return to the boil and cook, stirring occasionally, for 5 minutes or until al dente. Drain.
2. Gently combine agnolotti, salami, olives, eggplant, tomatoes and parsley in a large serving bowl. Just before serving, drizzle with balsamic glaze and season with pepper.
You can purchase balsamic glaze from the supermarket. Serve extra balsamic glaze alongside this salad so that people can add extra. Balsamic glaze is also wonderful mixed with olive oil and then dipped with fresh ciabatta loaf.
The following products might work well with this recipe: