Healthy Recipes Blog

Here’s a hearty vegetarian salad that gives you all the beneifits of olive oil and artichoke. If you’re watching your weight then bear in mind that this has quite a bit of oil in it, including the oil in the pesto…

s tbsp olive oil
300g / 10 oz dried mista tricolore (tomato, spinach and plain pasta shells)
400g / 13 oz can artichoke hearts, drained and chopped into quarters
4 tbsp pesto
2 tbsp chopped capers
50g / 2 oz grated Parmesan cheese
salt & pepper
red onion rings

Boil water in a large saucepan. Cook the pasta with a drop oil and salt for 8-12 minutes until “al dente”.

Drain the pasta and rinse under cold tap in a colander. Drain and set aside.

Place artichokes in a salad bowl with the pesto, olive oil, capers and Parmesan cheese. Stir and season to taste.

Add the pasta and toss, garnish with red onion rings and serve.