![Mediterranean pasta salad Mediterranean pasta salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/F51161B9-0805-45FA-8C2D-C1F71D3D8815/Derivates/4B6E5403-C2A8-4A84-A516-0B7E83E9DC71.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Pesto
- 50 g Parmesan cheese, cut into pieces (3 cm)
- 1 garlic clove
- 40 g fresh basil, leaves only
- 20 g fresh flat-leaf parsley, leaves only
- 160 g roasted cashews
- 60 - 80 g olive oil, plus extra for covering the dip (see Tips)
- 1 - 2 tbsp white wine vinegar, to taste
Salad
- water, for cooling
- 3 eggs
- 250 g farfalle pasta (bow tie pasta)
- 2 tbsp olive oil
- 200 g marinated artichoke hearts, drained and cut into halves
- 30 g rocket or fresh spinach leaves
- 100 g cherry tomatoes, cut into halves
- 50 g pitted Kalamata olives, cut into halves
- 1 - 2 pinches salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 2452 kJ / 584 kcal
- Protein
- 17.7 g
- Carbohydrates
- 35.3 g
- Fat
- 40 g
- Saturated fat
- 7.9 g
- Fiber
- 7.3 g
- Sodium
- 426.9 mg
Alternative recipes
Broccoli, chilli and pine nut spaghetti
40min
Chicken and warm potato salad
55min
Navajo fry bread with tomato bean salsa
35min
Quick veggie pasta salad
30min
Prawns in chilli butter with risoni and herb salad
30min
Sweet potato pasta with burnt sage butter
30min
Penne and vegetables
35min
Pumpkin and antipasto risoni salad
35min
Risoni salad with artichoke and feta
25min
Spinach and rocket salad with cream cheese dressing
30min
Fresh tomato tart
40min
Chicken and pesto risoni
35min