Antipasti Pasta Salad

Serves: 6 Prep: 20_mins Cook: 10-15_mins
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The ultimate picnic pasta salad, this Antipasti Pasta Salad is designed for easy, fuss-free sharing. Made with hearty wholemeal spelt pasta, it comes together quickly, perfect for prepping in larger batches for gatherings, lunches or outdoor feasts. Tossed with a creamy, herby dressing and packed with vibrant greens, it’s finished with standout antipasti favourites: green olives, sundried tomatoes and grilled artichokes, bringing rich, savoury flavour to every bite. A colourful, make-ahead dish that travels well and tastes even better the next day.

Protein: 11 g per serving
Fibre: 12 g per serving

Ingredients

450 g Biona Organic Spelt Wholegrain Pasta

1 tbsp mayonnaise

1 tbsp Greek yoghurt

120 ml Biona Organic Extra Virgin Olive Oil

2 tbsp lemon juice 

¼ tsp sea salt, plus more to taste

¼ tsp freshly cracked black pepper

2 cloves garlic

1 tsp Biona Organic Dijon Mustard

16 g basil leaves

60 g spinach, roughly chopped

10 g roughly chopped chives

225 g asparagus, trimmed, halved lengthwise, then cut into 2.5 cm pieces

200 g snap peas

½ cucumber, diced

150 g Biona Organic Italian Pitted Green Olives

200 g Biona Organic Grilled Artichokes Hearts

150 g Biona Organic Sundried Soft Tomatoes

Method

1. Bring a large pot of salted water to a boil over high heat.

2. Cook the pasta according to the packet instructions until al dente. Drain well and rinse under cold water to cool completely. 

3. Meanwhile, prepare the dressing. Add the mayonnaise, Greek yoghurt, olive oil, lemon juice, salt, pepper, garlic, Dijon mustard, half the basil and half the spinach to a blender. Blend until smooth. 

4. (Optional but recommended) Blanch the asparagus and sugar snap peas in boiling water for 2–3 minutes, then drain and refresh under cold water. 

5. In a large bowl, combine the cooled pasta, remaining basil, remaining spinach, chives, asparagus, sugar snap peas, cucumber, olives, artichokes and sun-dried tomatoes. 

6. Pour over the dressing and toss well to combine. Taste and adjust seasoning if needed. 

7. Cover and chill until ready to serve. This salad will keep in an airtight container in the fridge for up to 3–5 days. 

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