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Veggie Pasta Salad

By Arthur Hind (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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


  • 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


  • STEP 1
    Firstly, begin cooking the pasta according to the packet instructions.
  • STEP 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.
  • STEP 3
    Once the pasta is cooked and cooled, stir in the pesto until thoroughly combined.
  • STEP 4
    Rinse and half the cherry tomatoes, adding them to the salad.
  • STEP 5
    Tear and rip up both the ricotta and mozzarella and add this to the pasta.
  • STEP 6
    Grate on the remaining parmesan, and sprinkle some more basil over the servings of salad.
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