Name: Tomato chutney pasta salad
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 500 gram rigatoni pasta; 10 slice prosciutto; 1 cup creme fraiche; 1/2 cup tomato chutney; 315 gram halved cherry bocconcini cheese, halved; 1 small red onion, thinly sliced; 1 cup coarsely chopped fresh basil

Ingredients

500 gram rigatoni pasta

10 slice prosciutto

1 cup creme fraiche

1/2 cup tomato chutney

315 gram halved cherry bocconcini cheese, halved

1 small red onion, thinly sliced

1 cup coarsely chopped fresh basil

Method

1.In a large saucepan of boiling, salted water, cook rigatoni pasta until just tender; drain. Rinse under cold water; drain again.

2.Meanwhile, in a large, heated, oiled frying pan, cook prosciutto until crisp. Drain on paper towel and chop coarsely.

3.In a large bowl, combine creme fraiche and chutney. Gently mix in pasta, prosciutto, bocconcini cheese, red onion and basil. Serve.

Pasta salad is best made on the morning it will be consumed.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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