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Pesto pasta salad with tomatoes and artichokes

A comforting bowl of pesto pasta always hits the spot and this salad recipe, from Lea Itsines's cookbook The Nourishing Cook, is no exception.

Serves 4

Prep Time 15 min

Cooking Time 15 min


  • 125g fusilli pasta
  • 250g punnet cherry tomatoes, halved
  • 75g pitted kalamata olives
  • ½ cucumber, cut into small pieces
  • 125g marinated artichoke hearts, drained and quartered

For the basil pesto

  • 50g bunch fresh basil, stems trimmed
  • 25g pine nuts or flaked almonds, toasted
  • 50ml extra-virgin olive oil
  • 1 garlic clove, crushed
  • Juice ¼ lemon


  1. Cook the pasta according to pack instructions. Drain and leave to cool.
  2. Meanwhile, put all the pesto ingredients in a food processor with 1tbsp water, reserving a few basil leaves to garnish if you like. Season with freshly ground black pepper and blitz until the pesto reaches your desired consistency.
  3. Put the cherry tomatoes, olives, cucumber and artichoke pieces
    in a large bowl. Add the cooked pasta and spoon in the pesto. Stir well to coat the pasta.
  4. Scatter over the reserved basil leaves, if using, season with black pepper and serve.

Nutrition per serving

Read more on how we calculate nutrition.
340 7.5g p 21g 2.7g 4.6g 4g 1.4g 67mg 27g 2.1mg

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