Ingredients
- 250 g high-fibre or wholegrain pasta
- 3 tbs basil pesto
- 500 g cherry tomatoes, halved
- 1 x 400g can artichokes, drained and chopped
- 120 g rocket or baby spinach
Details
Prep: 5 mins
Cook: 15 mins
Serves: 4
Variation:
Other Mediterranean ingredients that work well in this salad include chargrilled eggplant, roast capsicum, sundried tomatoes, olives and shredded basil.
Method
- Bring a medium-sized saucepan of water to the boil, add pasta and cook for 10-12 minutes or according to packet instructions.
- Drain well and add to serving bowl and mix through pesto while pasta is warm.
- Add remaining salad ingredients, toss until well combined. Serve immediately or enjoy cold the next day.
Serving Suggestion:
Serve with a source of protein to make a complete meal eg. cooked chicken, fresh or tinned fish, white beans, bocconcini or nuts.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1459 kJ | 487 kJ |
| Protein | 11.9 g | 4 g |
| Fat, total | 10.6 g | 3.5 g |
| — saturated | 1.7 g | 0.6 g |
| Carbohydrate | 46.6 g | 15.6 g |
| — sugars | 3.6 g | 1.2 g |
| Sodium | 229 mg | 76 mg |
| Fibre | 8.3 g | 2.8 g |
