Pasta salad with spinach, pine nuts, raisins and broccoli

Ingredients (2 people)

Pasta salad

  • Olive oil 100ml
  • Wholewheat pasta 200g
  • Broccoli 100g
  • Unshelled pine nuts 10g
  • Pitted olives 1 bag
  • raisins 10g
  • Carrots 10g
  • Spinach 10g

Pesto dressing

  • Fresh basil 10g
  • Unshelled pine nuts 10g
  • Olive oil 10ml
  • Clove of garlic 1
  • Parmesan cheese 30g
Difficulty: Medium
Preparation time: 11 min.


Pasta salad

  • Place a pan of water to boil, adding salt and oil to taste.
  • Once boiling, add the wholewheat pasta, remembering that this type of pasta takes longer to cook. Once it is to your liking, remove the pasta from the water and rinse in cold water.
  • Slice the pitted olives and mix the carrot with the raisins.
  • Cut the broccoli into small florets.
  • Bring a pan of water to a boil and then add the broccoli for 4 minutes. Remove and place the broccoli into a bowl with ice and water.
  • Slice the choy sum and set aside.
  • Set aside all the ingredients until plating.

Pesto dressing

  • Clean the basil.
  • Put the garlic, basil, oil and Parmesan cheese in a mortar and grind into a paste (a blender can also be used).

What you'll need

  1. 50 cm stainless steel bowl
  2. 20 cm saucepan
  3. 32 cm saucepan
  4. Sharp knife
  5. Peeler
  6. Chopping board
  7. 1 litre tupperware container
  8. 5 dl tupperware container
  9. Blender
  10. Large whisk


  1. Place all the ingredients into a salad bowl, setting some side for decoration at the end.


  1. Drizzle a little pesto on top of the salad.
  2. Add a little of each ingredient onto the pasta dish to highlight all the vegetables used in the salad.
  3. Decorate the edge of the plate with some pesto.