Bocconcini and Rigatoni Salad

Ingredients

• 1/4 tsp sugar
• 1 tbsp balsamic vinegar
• 1/4 cup sliced almonds
• 60 g basil pesto
• 100 g rigatoni
• 100 g bocconcini
• 2 tbsps butter
• 1 dash black pepper
• 1 tsp salt
• 1 tbsp olive oil
• 1/4 cup parsley
• 1 medium zucchini
• 1 medium red onion
• 100 g cherry tomatoes

Directions

1. Add 10 cups water to a large pot. Cover and bring to a boil over high heat.
2. While water comes to a boil, halve the zucchini lengthwise, then cut into 1/2 inch thick half-moons. Peel and cut onion in 1/4 inch slices.
3. Toss zucchini and onions with 1 tbsp oil, salt and pepper, on an unlined baking sheet. Broil on high in the middle of the oven for 8-10 minutes, until charred. Note: Stir halfway.
4. Halve the tomatoes and cut bocconcini into quarters. Whisk together vinegar, 1/4 tsp salt and 1/4 tsp sugar in a large bowl. Add the tomatoes and bocconcini and set aside to marinade.
5. Add rigatoni to boiling water, cook uncovered 10-12 minutes. Reserve 1/4 cup pasta water, then drain and return rigatoni to the same pot, off heat.
6. Add reserved pasta water, 2 tbsp butter, roasted veggies and pesto to the pot with the rigatoni. Toss to combine.
7. Serve rigatoni, topped with marinated tomatoes and bocconcini. Sprinkle with almonds and parsley. Enjoy!