Caprese Pasta Salad

INGREDIENTS

250g spiral pasta

350g baby roma tomatoes, halved

80g Baby Rocket

150g Bertocchi cherry bocconcini, coarsely torn

1/2 cup basil leaves

2 tbsp olive oil

1 tbsp balsamic glaze

Grana Padano parmesan shaved, to serve

Salt & Pepper to taste

PREPARATION

Cook the pasta in a large saucepan of boiling water following packet directions or until aldente. Refresh under cold water. Drain well

Place the pasta in a large serving bowl with combined tomato, rocket, bocconcini and basil. Drizzle with oil and balsamic glaze. Season with Salt & Pepper

Gently toss to combine

Top with shaved Grana Padano parmesan