Pastasalad with pesto.

Yesterday I treated my clients (elderly with dementia) to a delicious Italian lunch: pizza and pasta salad.  I made a huge bowl and nothing was left behind! Even co-workers from other floors came to get their hands on some of this delicious pasta salad. It’s a very easy recipe and you can add more ingredients to your liking, such as vegan cheese, fresh basil, etc.


How can you make this delicious meal? Keep reading! Here’s what you need:

  • 400 grams of rucola slad (arugula)
  • 500 grams of pasta
  • 200 grams of  cherry tomatoes
  • 1 bag of pine nuts (50 grams)
  • 1 cucumber
  • 1 red onion
  • 3 table spoons of green pesto (or more)

Cook your pasta according to package directions (use salty walter), drain and rinse under old water untill the pasta has cooled. Drain well. wp-1467743187496.jpg

Put the rucola into a big bowl, which is big enough to hold all the ingredients and will let you mix everything together. Cut your cherry tomatoes into quarters and add them to the bowl. Cut the cucumber in half (length) and ’empty’ it out. Cut little ‘moon shaped’ slices and add them to the bowl as well. Cut your redonion very finely and add them too. Add the green pesto to the pasta and mix well. After it’s all mixed add that to the tomatoes, red onion, cucumber and rucola.  Finally, add the pine nuts.

Make sure you taste before serving. You might want to add more green pesto or salt to your liking. Serve cold.





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