Pesto pasta salad

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: Vanessa Levis

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Turn a handful of ingredients into a nourishing family meal with this recipe that's ready in only twenty-five minutes.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

250g legume-based pasta
½ cup pesto
2 courgettezucchiniXszucchini, summer squashX, 1 sliced thinly lengthways, 1 spiralised or grated
250g cherry or grape tomatoes, halved
½ cup pitted black olives
¹⁄³ cup reduced-fat feta, crumbled
100g bag baby spinach
2 tablespoons pine nuts, toasted

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1 Cook pasta as per directions on pack. Drain and allow to cool for a few minutes before tossing with pesto.

2 Add sliced courgette to a frying pan with a drizzle of extra-virgin olive oil for about 1 minute on medium heat.

3 Mix the fried and spiralised courgette, tomatoes, olives, feta and the spinach leaves in a large bowl. Serve the salad sprinkled with pine nuts.

This recipe can also be made using spinach & cheese-filled tortellini in place of pasta.

Calories 545 cal

Kilojoules 2290 kJ

Protein 23.1 g

Total fat 30.6 g

Saturated fat 5.2 g

Carbohydrates 40.5 g

Sugar 4.3 g

Dietary fibre 8.5 g

Sodium 407 mg

Calcium 170 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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