Ravioli pasta salad with gazpacho dressing
Fifteen minutes is all you need to have this pasta salad on the table. Made using tomato passata, the sauce and gazpacho dressing are full of vibrant flavour.
- 600g pkt Coles Beef Ravioli
- 1/4 cup (60ml) passata
- 2 tbs olive oil
- 1 garlic clove, crushed
- 60g mixed baby salad leaves
- 350g mixed tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup basil leaves
- 1/3 cup (40g) pitted green olives, halved
- 2 tbs drained baby capers
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.
Whisk the passata, oil and garlic in a medium jug. Season. Add half the passata mixture to the pasta in the bowl. Use a large metal spoon to fold until combined.
Combine the salad leaves, tomato, onion, basil and olive in a separate large bowl. Season.
Divide pasta mixture evenly among serving plates. Top with salad mixture. Sprinkle with the capers and serve with the remaining passata mixture.