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.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
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 red onion, thinly sliced
1/2 cup basil leaves
1/3 cup (40g) pitted green olives, halved
2 tbs drained baby capers
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Combine the salad leaves, tomato, onion, basil and olive in a separate large bowl. Season.
Step 4
Divide pasta mixture evenly among serving plates. Top with salad mixture. Sprinkle with the capers and serve with the remaining passata mixture.
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.
Method
Step 1
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.
Step 2
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.
Step 3
Combine the salad leaves, tomato, onion, basil and olive in a separate large bowl. Season.
Step 4
Divide pasta mixture evenly among serving plates. Top with salad mixture. Sprinkle with the capers and serve with the remaining passata mixture.
