Cold pasta salad with pesto, cherry tomato and rocket

Name: Cold pasta salad with pesto, cherry tomato and rocket
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Ingredients: 400 g penne; 150 g vegan pesto; 400 g white beans; 400 g cherry tomatoes; 100 g rocket; 40 g pine nuts; 2 tbsp lemon juice; 2 tbsp olive oil; to taste salt and pepper

The pesto version, to take along in a box

Active: 15 min 760 kcal per person 24 g protein per person Lunch

Shopping list for this recipe

Protein source: white beans · Carb source: pasta

meal prep season: summer

Ingredients for 4 people

400 g penne
150 g vegan pesto
400 g white beans, canned, drained and rinsed
400 g cherry tomatoes, halved
100 g rocket
40 g pine nuts
10 tbsp lemon juice
10 tbsp olive oil
to taste salt and pepper

Method

Cook the penne in salted water according to the packet. Drain and rinse cold under the tap.
Toast the pine nuts for 3 min in a dry pan until they colour. Shake regularly.
Mix the pesto with the lemon juice and olive oil into a runny dressing.
Toss the cold pasta with the dressing, the white beans and the cherry tomatoes.
Season with salt and pepper.
Only stir in the rocket and pine nuts just before eating.

Tip

Take the rocket along separately in a bag. Under the dressing it wilts within the hour.

Check the label

Not every variety of these products is vegan.

vegan pesto: Often contains Parmesan or pecorino. Choose a pesto labelled vegan, or make it yourself with basil, pine nuts, garlic, olive oil and nutritional yeast.