Pesto pasta salad with tomatoes, olives and white beans
Cold pasta with pesto, tomatoes, olives and white beans, and rocket folded in at the end. It is a good packed lunch and an easy dish for a picnic or a crowd.
Method
- Cook the pasta in a large pan of well-salted boiling water for the time on the packet, usually 10 to 12 minutes. Drain, rinse under the cold tap until cool and drain very well again.
- Halve the cherry tomatoes and olives. Drain and rinse the cannellini beans.
- In a large bowl, stir together the vegan pesto, olive oil and the juice of the lemon half.
- Add the cooled pasta, tomatoes, olives and beans and toss until everything is coated.
- Fold in the rocket just before serving and taste and season.
- Share between two bowls.
Tip Rinse the pasta until fully cool and drain it well, or the pesto turns oily.
Per portion
| Energy | 656 kcal |
| Protein | 21 g |
| Carbohydrate | 79 g |
| of which sugars | 9 g |
| Fat | 26 g |
| of which saturates | 3 g |
| Fibre | 13 g |
| Salt | 1.91 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta160 g
- vegan pesto60 g
- cherry tomatoes250 g
- olives60 g
- cannellini beans1 tin
- rocket60 g
- lemon½
- olive oil1 tbsp
