Lunchbox pasta salad: quick-roast broccoli with olives, sunblush tomatoes, basil & pine nuts from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 36) by Rukmini Iyer

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Accompaniments: Roasted red cabbage with crisp garlic croutons, apple, raisins & lamb's lettuce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharonbakar on May 30, 2022

    This was quick and easy and very nice. I used marinated sundried tomatoes from a jar (which were fine) and Kalamata olives (much nicer in my opinion) and majoram as I didn't have basil. The lemon juice was overwhelming and next time I won't use as much.

  • Jb_ on October 24, 2021

    A staple - so easy and tasty.

  • Hannaha100 on July 08, 2020

    We loved this too! Used plum tomatoes instead of sunblush and used EVOO. Kept pine nuts and lemon for adults. Uses pretty much a whole jar of olives when doubled. M1 wanted some extra "sauce" so stirred some tomato in, M2 said it was "great pasta". Would 100% make again.

  • eeeve on April 26, 2020

    We liked this a lot, most probably because the olives gave such a pleasant salty-ness to the dish. Subbed cherry tomatoes for sunblush ones as didn't have those in, and no lemon or basil either. Loved the pine nuts in there.

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