Recipe for Tomato, Bocconcini & Pasta Salad – Sydney Markets

Prep 20 mins | Cook 12 mins | Serves 4

250g dried conchiglie rigate or penne pasta
200g pearl or cherry bocconcini, drained
250g mini roma, cherry or grape tomatoes, halved lengthways
2 Lebanese cucumbers, diced
1 stick celery, chopped
2-3 tbs fresh basil pesto sauce (to your taste)
¹⁄₄ cup toasted pine nuts (optional)

Step 1 Cook pasta in a large saucepan of boiling water following packet directions. Drain. Rinse in cold water and set aside to cool.

Step 2 Place bocconcini, tomatoes, cucumber and celery in a bowl. Add cooled pasta, pesto sauce and pine nuts (if using). Toss to combine. Serve or pack into airtight containers and refrigerate ready for a school lunch.

Good for you ... Cherry Tomatoes

Higher in vitamin C (about 50% more) than other tomatoes. This vitamin contributes to the normal functioning of the body’s immune system.

A source of beta carotene, which is converted into vitamin A in the body. This vitamin is needed for vision.

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the sodium from salt.

A source of dietary fibre which helps the normal function of the intestine.

Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.