Italian pasta salad with Sweet Solanato® tomatoes

Prep Time
Cook Time


  • 200g Sweet Solanato® Tomatoes, halved
  • 175g Minicaps® baby capsicums, halved, seeds removed
  • 1 tbs olive oil
  • 375g fresh ricotta and spinach agnolotti
  • 150g mixed olives
  • 1 tbs drained capers
  • 60g rocket leaves
  • 1/2 cup small basil leaves
  • 50g parmesan
  • 1/4 cup extra virgin olive oil
  • 1 tbs red wine vinegar
  • 1 tsp caster sugar
  • 1/2 tsp chilli flakes
  • 1 tsp Dijon mustard


  1. Preheat oven to 200°C fan forced. Place Minicaps® into a large roasting pan. Drizzle with oil and season. Roast for 8-10 minutes until just tender but still holding their shape. Set aside to cool in the pan.
  2. Cook the pasta in a large saucepan of boiling salted water following the packet directions, drain. Allow to cool.
  3. Meanwhile, add the pasta, Sweet Solanato® tomatoes, olives, capers, rocket, basil and half of the parmesan to the Mincaps®. Stir gently with a large metal spoon to combine.
  4. Whisk all the dressing ingredients in a jug. Pour over the pasta salad and toss gently to coat. Spoon salad onto a serving platter or board. Scatter with remaining parmesan, season and serve.

Tip- This meal is best served as a side dish