Antipasti pasta

• porcje: 2
• całkowity czas: 20 min

Składniki

150g gluten-free pasta (we used Garofalo)

2tbsp olive oil

8 mini mozzarella balls

100g Sunblush tomatoes

3tbsp black olives

75g grilled artichoke hearts (from a jar), halved

large handful of rocket

Wskazówki

1 Cook the pasta in boiling salted water for 8-10mins, until tender. Drain well and run under a cold tap. Toss the pasta in half the oil and tip into a large bowl.

2 Add the mozzarella, tomatoes, olives, artichokes and rocket to the bowl with the pasta, and toss to combine. Divide between 2 serving bowls and drizzle with the remaining oil.