Pesto pasta salad

I’m pretty good at making the effort to make a packed lunch to take to work, usually some salad or home-made soup. But no matter how disciplined you are, there will be some days when you find that (a) you don’t have the time (b) you’ve run out of food at home, or (c) a certain person has taken your lunchbox to work and accidentally left it there. I recently found myself in this position and decided to pop into the shop on the way to work to buy a nice healthy salad. The vegetarian choice wasn’t great that day and I ended up with this:

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It filled a hole, but it was a bit disappointing. It looked really good but tasted bland, didn’t have enough vegetables in it to justify calling it a salad and it was coated in an unhealthy slick some kind of green oil that claimed to be pesto dressing. I was left feeling I could have done a much better job of it myself.

So here is my version: healthier, tastier, cheaper, and not swimming in oil (recipe below).

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Serves 1

  • 75-100g wholewheat pasta (dry weight)
  • A good dollop of vegetarian or vegan pesto (good quality shop bought, or home-made)
  • A handful of something green and leafy, sliced (the shop version used spinach, I used chard, but anything green would be great)
  • A handful of cherry tomatoes, halved
  • 1 tablespoon pine nuts, toasted

Cook the pasta according to the instructions on the packet. Drain and leave to cool.

Steam the green veggies, leave to cool.

Combine the pasta, greens and pesto. Top with the tomatoes and pine nuts.

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