Creamy Pesto with Tenderstem Broccoli and Cherry Tomatoes Pasta Salad
A colourful and balanced pasta salad packed with tenderstem broccoli, creamy pesto, crunchy seeds, and fibre-rich pasta — perfect for easy school lunchboxes and busy mornings.
Ingredients
- 250 g wholegrain or lentil pasta
- 120 g tenderstem broccoli
- 60 g carrot grated
- 4 Cherry tomatoes washed and halfed
- 80 g mozzarela or cheddar cubed
- 3 tbsp Pesto
- 1 tbsp Olive oil
- 2 tbsp Creme cheese plain
- 20 g Sunflower or Pumpin seeds
- Salt and Pepper to taste
Instructions
- First, cook the pasta according to the packet instructions until just tender. Then drain and rinse briefly under cool water so it doesn’t continue cooking.
- Meanwhile, steam or boil the tenderstem broccoli for around 3–4 minutes until just tender but still bright green. Afterward, chop into bite-sized pieces.
- In a large bowl, mix the pesto, cream cheese, and olive oil together until smooth and creamy.
- Next, add the cooled pasta, broccoli, grated carrot, and cheese cubes to the bowl. Stir everything together gently until evenly coated.
- Scatter the washed and cut in half cherry tomatoes over
- Finally, sprinkle over the seeds and season lightly with salt and pepper if needed.
- Store in an airtight container in the fridge and pack into lunchboxes the next morning.
Notes
- Let pasta cool fully before packing
- A tiny drizzle of olive oil stops sticking
- Use crunchy veg to keep texture interesting
- Small portions often work better than huge ones
- Add fruit or yogurt on the side for balance