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Tapas-style pasta twirls

Salty olives, capers, tender artichokes and creamy mozzarella tossed through pasta with a sharp Dijon vinaigrette. Serve it chilled or at room temperature.

Category: Sides & Salads
Prep: 15 min
Cook: 20 min
Serves: 4-6

A shallow bowl of pasta salad with black and green olives, cherry tomatoes, artichoke hearts, capers, torn mozzarella and toasted almonds

Ingredients

250 gcherry tomatoes
15 mlStaffords Balsamic Vinegar
350 gpasta shapes
150 gbuffalo mozzarella, torn
60 gStaffords Pitted Black Olives
60 gStaffords Pitted Green Olives
30 mlStaffords Capers in Vinegar, drained
½ canStaffords Artichoke Hearts
30 mlflaked almonds, toasted
30 mlflat leaf parsley, chopped
15 mlStaffords Dijon Mustard (for the vinaigrette)
5 mlStaffords Garlic Paste (for the vinaigrette)
30 mlwhite wine vinegar (for the vinaigrette)
5 mlsugar (for the vinaigrette)
30 mlfresh herbs, chopped (for the vinaigrette)
60 mlolive oil (for the vinaigrette)
To tastesalt and milled black pepper

Made with Staffords

Balsamic Vinegar250ml

Black Pitted Olives340g

Green Pitted Olives340g

Capers in Vinegar100g

Artichoke Hearts400g

Dijon Mustard135g

Garlic Paste140g

Shop the ingredients

Find the Staffords products for this recipe online.

Method

Place all the vinaigrette ingredients in a small bowl and whisk to combine.
Preheat the oven to grill. Toss the cherry tomatoes in the balsamic vinegar and arrange in a single layer on a foil-lined baking sheet. Grill for 3-5 minutes until roasted, then set aside.
Cook the pasta according to the packet instructions and drain well.
While still warm, lightly toss the roasted tomatoes, mozzarella, black and green olives, capers, artichoke hearts and vinaigrette with the pasta in a bowl. Season to taste with salt and pepper.
Arrange the salad in a serving bowl and top with the parsley and toasted almonds. Serve chilled or at room temperature.