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If you need to switch up your salad options at your next entertaining occasion then you have to try this baked philadelphia, caramelised onion and salami pasta salad. It’s different, so easy to make, and most importantly, your guests will love it!
Ingredients
2 onions
1 tbsp balsamic vinegar
2 tsp honey
1 block (250g) Philadelphia
¾ cup kalamata olives
100g finely shaved salami
¾ cup roasted red capsicum
2 ½ cups fusilli pasta (uncooked)
2 cups rocket
Handful of fresh basil
3 tbsp Balsamic vinegar
3 tbsp Olive oil
Method
Thinly slice the onions and placing them in a saucepan with a drizzle of olive oil on low-medium heat. Cook for around 15 minutes, stirring occasionally, until completely softened. Add the balsamic vinegar and honey and stir for about 1 minute, before removing from the heat. Set aside to cool slightly.
Cut the block of Philadelphia into small 1-2cm cubes and place on a lined baking tray. Bake these in the oven for 6-8 minutes (on 180’C) or until lightly golden.
Cook the pasta as per packet instructions, then rinse under cold water and drain. Half the olives and thinly slice the roasted capsicum and shaved salami.
To assemble, add the pasta, caramelised onion, capsicum, olives, salami, Philadelphia, rocket and basil to a large serving dish. Add the olive oil and balsamic vinegar and toss until combined, then it’s ready to serve!
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