White beans (cannellini, canned, drained): 100g (1/2 cup), Whole wheat pasta (cooked): 100g (1/2 cup), Cherry tomatoes: 100g (1/2 cup, halved), Cucumber: 50g (1/2 cup, diced), Artichoke hearts (canned, drained): 50g (1/4 cup, quartered), Pesto: 20g (4 tsp), Spinach: 30g (1 cup, fresh), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Pine nuts: 10g (1 tbsp), Parmesan cheese: 10g (1 tbsp, grated), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 100g whole wheat pasta according to package directions. Drain and rinse with cold water. 2. In a large bowl, combine the cooked pasta, 100g white beans, 100g halved cherry tomatoes, 50g diced cucumber, 50g quartered artichoke hearts, and 30g spinach. 3. In a small bowl, whisk together 20g pesto, 5ml olive oil, 5ml lemon juice, 1g salt, and 1g black pepper to make the dressing. 4. Pour the dressing over the pasta salad and toss gently to combine. 5. Sprinkle with 10g pine nuts and 10g grated Parmesan cheese before serving.
