Inspired by the flavours of Italy, this recipe is our take on a classic Panzanella-style salad and orecchiette pasta – but with a South African twist. By adding browned ostrich goulash, this unique recipe is one to earmark for many future dinners.
Ostrich & Panzanella Pasta Salad
Ostrich & Panzanella Pasta Salad
with capers, bocconcini balls & fresh basil
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Tomato Medley
- Balsamic Reduction
- Bocconcini Balls
- Capers
- Free-range Ostrich Goulash
- Fresh Basil
- Green Leaves
- Italian-style Hard Cheese
- Orecchiette Pasta
- Ostrich
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 2-3 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the Ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned Ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 2-3 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the Ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned Ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a large pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the Ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned Ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a large pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the Ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned Ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich & Panzanella Pasta Salad?
The preparation time for Ostrich & Panzanella Pasta Salad with capers, bocconcini balls & fresh basil is between 10 and 25 minutes.
What is the total time required to make Ostrich & Panzanella Pasta Salad with capers, bocconcini balls & fresh basil?
The total time required to make Ostrich & Panzanella Pasta Salad with capers, bocconcini balls & fresh basil is between 30 and 50 minutes.
How many servings does Ostrich & Panzanella Pasta Salad provide?
4 servings
What are the main ingredients in Ostrich & Panzanella Pasta Salad?
Baby Tomato Medley, Balsamic Reduction, Bocconcini Balls, Capers, Free-range Ostrich Goulash, Fresh Basil, Green Leaves, Italian-style Hard Cheese, Orecchiette Pasta, Ostrich, Sunflower Seeds
What is the nutritional information of Ostrich & Panzanella Pasta Salad?
Calories: 1096, Carbs: 115 grams, Fat: grams, Protein: 73 grams, Sugar: 15.9 grams, Salt: 577 grams
How do I prepare Ostrich & Panzanella Pasta Salad?
HASTA LA PASTA: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking. MAKE ‘EM TOASTY: Place a pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan. TASTY TOMATOES: Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 2-3 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season. IT’S A GO FOR GOULASH: Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season. MAMMA MIA!: Plate up the loaded salad. Sprinkle over the browned ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef! SENSATIONAL SALAD: In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Toss until combined.
What should be prepared from my kitchen to make Ostrich & Panzanella Pasta Salad?
Baby Tomato Medley, Balsamic Reduction, Bocconcini Balls, Capers, Free-range Ostrich Goulash, Fresh Basil, Green Leaves, Italian-style Hard Cheese, Orecchiette Pasta, Ostrich, Sunflower Seeds
How many calories does Ostrich & Panzanella Pasta Salad have?
1096 calories
How much fat content does Ostrich & Panzanella Pasta Salad have?
grams
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