No image available
Member recipe

Veggie Pasta Salad

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 12 minutes

Skill level



Serves 4

This is a pesto pasta salad, with tomatoes, ricotta, pine nuts and spinach. More of my recipes are available from my food blog

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1/2 Clove of Garlic (crushed)
  • 25g Pine Nuts
  • 40g Parmesan(grated)
  • Ricotta Cheese
  • Mozzarella Cheese
  • Large Bunch of Basil
  • Olive Oil
  • 1 Lemon
  • 300g Dried Pasta of your choice
  • A vine of cherry tomatoes


  1. Firstly, begin cooking the pasta according to the packet instructions.

  2. To make the pesto: roughly chop the basil leaves and pulse in a food processor(or bash) to a paste; add the pine nuts, garlic and a pinch of salt, then pulse again; stir in half of the parmesan and drizzle in some oil, bringing it to an oozy consistency; then squeeze in a little lemon juice to your desire.

  3. Once the pasta is cooked and cooled, stir in the pesto until thoroughly combined.

  4. Rinse and half the cherry tomatoes, adding them to the salad.

  5. Tear and rip up both the ricotta and mozzarella and add this to the pasta.

  6. Grate on the remaining parmesan, and sprinkle some more basil over the servings of salad.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.