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

50g feta


  1. Combine vinegar, oil and mustard and mix well. Season with salt and pepper and set aside
  2. 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.
  3. Divide ravioli and peas between plates with remaining ingredients, crumble feta and drizzle with dressing over the top and serve.

Serves 2


  • 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

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