Pasta Salad with Cherry Tomatoes, Veggie Bakes and Mozzarella

Italian Style Pasta Salad with Veggie Bakes

2 servings
18 MIN


125g bow-tie pasta
1 pack Harvest Gourmet Veggie Bakes - Italian Style
250g cherry tomatoes, halved
5 baby bocconcini, drained, torn
12 pitted black olives
8 store-brought marinated, quartered, artichoke hearts, drained
A few sprigs fresh oregano or basil
1 tbsp extra virgin olive oil
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1. 1

Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Meanwhite, prepare the Veggie Bakes according to the packet instructions.

2. 2

Mix the pasta with cherry tomatoes, bocconcini, olives and artichoke hearts. Break the Veggie Bakes apart and toss through the pasta salad.

3. 4

Garnish with fresh basil, and drizzle with olive oil, if desired

Nutritional Information
Typical values
Per Serving
852.5 Kilocalories
19.2 Grams
38.6 Grams
15 Grams