LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
32 MINS
10 MINS
22 MINS
INGREDIENTS
1 bag (500g) Fatti's & Moni's Bellissimo Farfalle Pasta Bows
1 cup mayonnaise
1 cup (200g) cherry tomatoes, halved
1 cup cubed mozzarella
1 cup biltong, thinly sliced
½ tsp each salt & pepper, to season
Serving suggestion:
Basil leaves
METHOD
1. Add the Fatti's & Moni's Bellissimo Farfalle Pasta Bows to a large pot of salted boiling water and cook for about 10-12 minutes until the pasta is al denté. Strain the pasta, transfer it to a baking tray and refrigerate for 10 minutes until cooled. *Chef’s Tip: The perfect opportunity to use leftover cooked pasta!
2. To a large serving bowl, add the cooled pasta, mayonnaise, tomatoes, mozzarella, ¾ cup of biltong, salt and pepper and gently mix until everything is well combined. *Chef’s Tip: Add your favourite Afro-Italian-inspired flavours!
3. Sprinkle the remaining ¼ cup of biltong over the pasta and garnish generously with fresh basil leaves. Serve and ENJOY!
Caprese Biltong Pasta Salad
LEVEL:
EASY
SERVES:
4
TOTAL TIME:
32 MINS
PREP TIME:
10 MINS
COOK TIME:
22 MINS
Caprese Biltong Pasta Salad
INGREDIENTS
1 bag (500g) Fatti's & Moni's Bellissimo Farfalle Pasta Bows
1 cup mayonnaise
1 cup (200g) cherry tomatoes, halved
1 cup cubed mozzarella
1 cup biltong, thinly sliced
½ tsp each salt & pepper, to season
Serving suggestion:
Basil leaves
METHOD
1. Add the Fatti's & Moni's Bellissimo Farfalle Pasta Bows to a large pot of salted boiling water and cook for about 10-12 minutes until the pasta is al denté. Strain the pasta, transfer it to a baking tray and refrigerate for 10 minutes until cooled. *Chef’s Tip: The perfect opportunity to use leftover cooked pasta!
2. To a large serving bowl, add the cooled pasta, mayonnaise, tomatoes, mozzarella, ¾ cup of biltong, salt and pepper and gently mix until everything is well combined. *Chef’s Tip: Add your favourite Afro-Italian-inspired flavours!
3. Sprinkle the remaining ¼ cup of biltong over the pasta and garnish generously with fresh basil leaves. Serve and ENJOY!