This antipasti pasta recipe is gluten free which makes it perfect if you’re cooking for someone who might have coeliac disease, plus the rest of the family will love it too. If you’re not coeliac and prefer wheat pasta then use whichever variety you fancy – shell shapes work particularly well here because they catch all those yummy deli bits and bobs. . This recipe only takes 15 minutes to rustle up which makes it one of our speediest dinner recipes, and there’s so much room to get creative with it and add in any leftovers you might have from the previous night’s dinner. Roast chicken, roasted veg and even tinned fish like anchovies or mackerel work really well here, so it’s worth experimenting a little with whatever you’ve got at home in the fridge or storecupboard. This is the sort of dinner you can knock up in no time at all when you get home from a long and busy day and don’t fancy spending hours in the kitchen. Kids will enjoy it too, and you’ll be able to sneak some extra veg in their diet with it.
- 150g gluten-free pasta
- 2tbsp olive oil
- 8 mini mozzarella balls
- 100g sunblush tomatoes
- 3tbsp black olives
- 75g grilled artichoke hearts (from a jar), halved
- Large handful rocket
Cook the pasta in boiling salted water for 8-10 mins, until tender. Drain well and run under a cold tap. Toss the pasta in 1tbsp olive oil and tip into a large bowl.
Add the mozzarella balls, tomatoes, black olives, artichokes and rocket into the bowl with the pasta, and toss to combine. Divide between 2 serving bowls and drizzle with the remaining oil.
Top tip for making Antipasti pasta
If you don't have sunblush tomatoes at home, you can just as easily use fresh tomatoes which are just as lovely