I love a warm salad as a lighter option for dinner before turning in for the night. They are quick to make and more filling than a traditional salad, without being heavy. This recipe uses a vegetarian agnolotti but any ready-made filled pasta would work like a beef tortellini. This recipe is super easy to make in larger quantities for extra people, with almost no extra effort.
2 teaspoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon or seeded mustard
400g spinach and ricotta pasta
¼ cup dehydrated peas
½ punnet cherry tomatoes, halved
¼ small red onion, thinly sliced
2 cups spinach, rocket or salad leaves
- Combine vinegar, oil and mustard and mix well. Season with salt and pepper and set aside
- Bring a pot of salted water to the boil, add pasta and peas. Cook until they rise to the surface, drain well. Return to pot and drizzle with a small amount of olive oil, season with salt and pepper.
- Divide ravioli and peas between plates with remaining ingredients, crumble feta and drizzle with dressing over the top and serve.
- Lightly coating the ravioli in olive oil before combing with the rest of salad ingredients will prevent them from sticking together
- Adjust the dressing to suit your taste with mustard
- Use any good quality pre-made filled pasta such as ravioli, tortellini or agnolotti
- Vary the salad ingredients to suit your pasta choice
- Crispy chopped bacon is a great garnish if you aren’t trying to keep the dish vegetarian
- Frozen or canned peas can be used in place of dried