Vegetarian pasta salad with rocket recipe

Vegetarian pasta salad with rocket recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Rocket salad

This is the salad I bring to barbecues and parties when I don't have time to come up with a new recipe. It is a crowd-pleaser with farfalle, rocket, cherry tomatoes, pine nuts, mozzarella cheese and a delicious balsamic-basil dressing.

London, England, UK

6 people made this

IngredientsServes: 10

  • 500g farfalle pasta
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon prepared mustard
  • 10 fresh basil leaves, coarsely chopped
  • salt and pepper, to taste
  • 2 handfuls rocket leaves, cut into bite-sized pieces
  • 20 cherry tomatoes, cut in half
  • 220g mozzarella cheese, diced
  • 50g roasted pine nuts

MethodPrep:15min ›Cook:13min ›Extra time:15min cooling › Ready in:43min

  1. Bring a large saucepan of salted water to the boil and cook the farfalle until al dente. Drain and let cool.
  2. Whisk together olive oil, balsamic vinegar, honey, mustard and basil in a small bowl. Add salt and pepper to taste.
  3. Combine cooled pasta, rocket, cherry tomatoes and mozzarella in a large salad bowl. Add basil dressing and toss until well combined.
  4. Just before serving sprinkle with pine nuts.

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Reviews & ratingsAverage global rating:(4)

/>Eat Green />Feel-good food that helps the planet and saves you money />Full of clever tips on seasonal ingredients and sustainable cooking />With flexitarian recipes to suit vegans, veggies, and omnivores

As the title suggests, this all happens in 12 minutes so it&rsquos ideal for hot summer nights when you are too lazy to commit to much but want more than a salad. I adore salsa verde flavours (salty anchovies and olives, briny capers, garlic and herbs), so they&rsquore all mixed up here with gently cooked colourful courgettes. Rocket is just as delicious lightly cooked and tossed through pasta as it is raw and this recipe is dedicated to all those people I spoke to when I was researching this book that said they often ended up with half a bag of rotting rocket in their fridge.

Pea Tagliatelle


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To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped.

Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well.

Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto.

Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts.

Recipe Tips

Leftover pesto keeps well for a week in a jar or an airtight container in the fridge.

Vegetarian pasta salad with rocket recipe - Recipes

Prep Time:5 mins

Cooking Time:15 mins

Serves:4 Adults

A delicious hot pasta that is a perfect lunch for the whole family. Low in salt and ready to eat in 20 minutes!

About this recipe

  • 300g of pasta
  • 4 tablespoons of light mayonnaise
  • Juice of ½ a lemon
  • 200g can of tuna
  • 2 red peppers
  • 1 red onion
  • Large handful of rocket
  1. Cook pasta according to packet instructions.
  2. Place the mayonnaise and lemon juice into a large bowl and mix.
  3. Place the tuna into the same bowl and mix well.
  4. Slice the peppers and onion thinly and add to the large bowl.
  5. Drain the pasta and mix in with the mayonnaise mixture.
  6. Serve with a handful of rocket.

What you will need

  • Chopping board
  • Chopping knife
  • Mixing bowl
  • Saucepan
  • Wooden spoon

All our recipes are nutritionally analysed by our team of experts.

1/4 of this recipe contains

1.5 of your 5 a day

Starchy foods like cereal, breads, potatoes, pasta and rice are rich in vitamins and minerals. They are a good source of fibre and are the best energy providers for your body. High-fibre versions are best: they keep your gut healthy and will keep you going for longer between meals.

Keeping food safe in your fridge

Keeping food chilled in the fridge slows down the growth of bacteria. Between 5°C and 63°C is called ‘the danger zone’, where bacteria on food can grow to a point where they can make you ill.

"Swapping salt for freshly ground black pepper or herbs and spices is a great way to shake the salt habit"

Highlights of My Vegetarian Pasta Salad

  • A no-fuss salad.
  • Just boil Pasta,add veggies of your choice, some Vinaigrette and that's it.
  • Vinaigrette lends mild tanginess to the otherwise bland pasta.
  • Loaded with veggies.
  • It is one salad where you have more veggies than the main ingredient, that is, Pasta and still, everybody loves it.
  • In a way, this is like a vegetable salad to which some Pasta has been added.
  • In fact, It is a very good way to feed veggies to your children.
  • You can also pack this in your little one's lunch box.
  • It can be made exotic by adding veggies like bell peppers, Zucchini, Broccoli, Jalapenos, Olives etc.

  • Add anything and everything to Boiled Pasta.
  • I have added Bell Peppers, Broccoli, Zucchini, Cucumber, Tomatoes, Baby Corns, Carrots.
  • You can add all these or any of these or any other like Olives, Jalapenos, Capsicum, Corns etc.
  • Also, I have cut long strips of the veggies to make them compatible with my Penne shaped Pasta.

Delicious weeknight dinners

ABC Everyday: Hetty McKinnon

If you've got a bit more time to play with, these dinners will take between 40 minutes to an hour to prepare — but you won't be actively cooking the entire time. Instead, many will spend time in the oven or putter away on the stove, and you'll be rewarded with flavour.

  • Baked risotto with olives, lemon and parsley is made from pantry staples. There's hardly any stirring in this recipe — your oven will do most of the work.
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  • Pasta e fagioli is a hearty pasta soup with rosemary and beans that's become a favourite of ABC Everyday readers. It uses a handful of cheap ingredients and the recipe has just three steps.
  • Mushroom tarts with two cheeses and thyme takes 15 minutes to prepare. It uses pre-made puff pastry, leaving you to cook some mushrooms and assemble the tarts before it's time to bake.
  • Potato, cauliflower and cannellini bean soup is a veggie-heavy meal that can be served with toast or transformed into a pasta bake.
  • Caprese salad with slow-roasted tomatoes, rocket and basil gremolata takes the key elements of a caprese salad and makes them more flavourful — with the addition of peppery rocket and roasted tomatoes.
  • Pad Thai salad turns a takeaway favourite into a vegetarian salad. Most of the prep time in this recipe involves chopping veggies the dish itself cooks in a matter of minutes.
  • Pasta bake with tomato, spinach and ricotta has the flavours of spinach and ricotta cannelloni, without the fuss. To speed things up, you could make it with store-bought tomato sauce.
  • Charred zucchini salad with pearl couscous, preserved lemons and peas is a light and zingy salad for the warmer months. If you're into meal prep, you can grill the zucchinis ahead of time and cook the couscous. From there, the salad takes 10 minutes to pull together.
  • Roast pumpkin salad with lentils and honey-miso dressing is a sweet and substantial salad, packed with legumes and veggies. The pumpkin and lentils can be prepped ahead of time.
  • Cheesy mushroom quesadillas with lime crema are a simple and fun dinner. To add even more flavour, make or buy the green and red salsas.
  • Spicy pumpkin soup with ginger and crunchy roasted cashews uses red curry paste to update a classic winter soup. The roasted cashews with curry and coconut add crunch and make a great snack too.
  • Miso kale salad with crispy chickpeas and shiitake mushrooms is a warm and indulgent salad. Cook each element in the same pan to reduce your washing up.

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Here are 13 Vegetarian Italian Recipes You Can Try At Home:

1. Caprese Salad with Pesto Sauce

This timeless antipasti is what made me fall in love with Italian cuisine. It's truly a magical combination of flavours, textures and freshness with tomato, mozzarella and basil and either a drizzle of sweet balsamic reduction of pesto (or both). Side note: It even represents the 3 colours of the Italian flag.

A filling vegetarian Italian meal that's so hearty you won't even miss the meat. This Italian casserole layered with parmesan cheese and tomatoes is a fabulous way to serve eggplant, indeed. Serve with a bed of rocket salad and some crispy garlic bread.

3. Panzanella

Ideal for summer, cook up some Panzanella when you're in the mood for a chilled glass of Prosecco and a whole lot of sunshine! It does not follow any particular recipe, so play around with flavours and textures.

4. Mushroom Risotto

The flavors of dried and fresh mushrooms beautifully carry through in this classic Italian risotto, made from plump Arborio rice. If you're in the mood to indulge, stir in some extra parmesan and butter at the end, maybe even a splash of white wine.

5. Bruschetta

6. Four Cheese Pasta

Cheese lovers, rejoice! We bring you a gourmet version of mac n' cheese with parmesan, cheddar, brie and emmental. It's easy to follow and surely doesn't get more cheesy than this. For an extra kick of flavour, you can even sprinkle some rosemary and thyme.

7. Home Style Baked Pasta

You can never go wrong with this hearty, home-style baked pasta recipe, mingled with greens, tangy tomato sauce and cheese galore. Top it off breadcrumbs and bake to perfection.

8. Corn Cannelloni

Here's an all-star recipe featuring paneer and corn with a hint of pepper, baked with a whole lot of cream and cheese. Serve with a tossed salad, crusty garlic bread and dry white wine.

9. Ravioli with Coconut Milk & Lemongrass

Pour a smooth sauce of coconut milk, spring onions and fragrant lemongrass over ravioli stuffed with a mix of greens and go straight to foodie heaven! The coconut milk surprisingly pairs well with ravioli and makes it drool-worthy.

10. Pasta Con Pomodoro e Basilico

Having a rough day? Here's a giant bowl of pasta to solve all your problems. Flavoured with fresh basil, tomato and cloves - it just doesn't get more basic than this. You're in for a treat, we promise.

11. Grilled Vegetable Lasagne

Layers of lasagna sheets, creamy white sauce, crisp veggies and lots of cheese- this wholesome and filling treat is not only healthy but a delight at any time of the day. Brunch, Lunch or dinner this cheesy treat is a show stealer.

12. Grilled Vegetables With Feta Bruschetta

Zucchini, capsicum, feta cheese and spinach leaves, this veggie delight combines classic flavours and takes you on a joy ride of flavours. Make sure the veggies you pick are fresh so that you are able to retain the delicious crunch that comes with it.

13. Green Asparagus Risotto

A soothing and heart-warming combination of rice, cheese and vegetable broth cooked slowly along with white wine. This risotto is the perfect dish to try when you are out of time but are looking for something appetizing.

This risotto is the perfect dish to try when you are out of time.

Watch the video: Πατατοσαλάτα. Άκης Πετρετζίκης (August 2022).