The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Summer Veg Pasta Salad & Lemon Pesto Dressing
A flourishing summer garden on your dinner plate. Bitter rocket and crunchy peppers tossed with protein-rich cannellini beans and olives. Fibre-packed brown rice penne keeps it filling. Don't forget the juicy tomatoes and the zippy dressing. Sit back, enjoy the salad - and the sunshine too!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 460g cannellini beans (cannellini beans, water, salt)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g walnuts (Nuts)
- 200g baby tomatoes
- 2 garlic clove
- 2 courgette
- 1 handful of fresh flat-leaf parsley
- 2 pepper
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 1 unwaxed lemon
- 40g rocket
Nutritional Information
Calories: 568
Protein: 16g
Carbs: 72g
Fat: 22g
Summer Veg Pasta Salad & Lemon Pesto Dressing
A flourishing summer garden on your dinner plate. Bitter rocket and crunchy peppers tossed with protein-rich cannellini beans and olives. Fibre-packed brown rice penne keeps it filling. Don't forget the juicy tomatoes and the zippy dressing. Sit back, enjoy the salad - and the sunshine too!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater & a measuring jug
Get roasting
- Slice the courgettes into 1cm thick half-moons. Thinly slice the peppers
- Place both onto the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Roast for 18-20 mins / air fryer 14-16 mins, until soft and golden
Prep & boil
- Halve the tomatoes. Finely grate the garlic. Drain and rinse the beans
- Add the penne to the saucepan and boil for 7-8 mins, until cooked. Reserve 150ml water, then drain
Soften the tomatoes
- Roughly chop the parsley and olives
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tomatoes, olives and garlic and cook for 4-5 mins, until softened. Season with salt and pepper
Build the salad
- Stir in the pesto, the juice from the lemon and the reserved pasta water into the pan. Bring to the boil and simmer for 2-3 mins, until thickened slightly, then stir in the beans, roasted veg, cooked pasta and half the parsley
- Toss to coat and season with salt and pepper
Plate up
- Remove the pasta from the heat, add the rocket and toss to combine
- Share the pasta salad between bowls. Scatter over the walnuts and remaining parsley
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