• 250 g high-fibre or wholegrain pasta
  • 3 tbs basil pesto
  • 500 g cherry tomatoes, halved
  • 1 x 400 g can artichokes, drained and chopped
  • 120 g rocket or baby spinach


  1. Bring a medium-sized saucepan of water to the boil, add pasta and cook for 10-12 minutes or according to packet instructions.
  2. Drain well and add to serving bowl and mix through pesto while pasta is warm.
  3. Add remaining salad ingredients, toss until well combined. Serve immediately or enjoy cold the next day.


Other Mediterranean ingredients that work well in this salad include chargrilled eggplant, roast capsicum, sundried tomatoes, olives and shredded basil.

  • recipe step image
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.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 1459 kJ 487 kJ
349 Cal 116 Cal
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

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Comments (2)

  • Avatar

    Nice ,i added sliced black olives ,sundried tomatoes, roasted pinenuts ,and a little goats cheese crumbled on top kids love it cold to take to school /lunch
    Posted on: 15 Jan 20

  • Avatar

    A tasty, quick dish to make. I used a high protein and fibre pasta which was very filling, and added tomatoes, celery and baby spinach leaves. A pleasant light meal! The pesto added an intense flavour with the crunch. Thanks!
    Posted on: 27 Oct 19

Rating (1 ratings)