Italian Pasta Salad
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 1 tbsp salt, plus more to taste
- 250 ml warm water
- 6 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsps grainy Dijon mustard
- 75 g pitted green olives, sliced
- 8 peppadew peppers, sliced
- 120 g salami, thinly sliced
- 120 g mozzarella cheese, cubed
- 4 tbsp finely chopped parsley
- freshly ground black pepper to taste
METHOD
Cook the tortelloni according to the instructions on the pack. While the pasta is cooking, make an ice water bath by dissolving the salt in the warm water in a large bowl.
Add 4 handfuls of ice, a litre of water and set to one side. When the pasta is cooked, drain it and transfer to the ice water bath to cool, then drain again. In a large bowl, whisk together the oil, vinegar and mustard.
Add the pasta, olives, peppers, salami, cheese and parsley, season and then toss to combine.
Add 4 handfuls of ice, a litre of water and set to one side. When the pasta is cooked, drain it and transfer to the ice water bath to cool, then drain again. In a large bowl, whisk together the oil, vinegar and mustard.
Add the pasta, olives, peppers, salami, cheese and parsley, season and then toss to combine.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Spinach & Ricotta Tortelloni
- 1 tbsp salt, plus more to taste
- 250 ml warm water
- 6 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsps grainy Dijon mustard
- 75 g pitted green olives, sliced
- 8 peppadew peppers, sliced
- 120 g salami, thinly sliced
- 120 g mozzarella cheese, cubed
- 4 tbsp finely chopped parsley
- - freshly ground black pepper to taste
METHOD
Cook the tortelloni according to the instructions on the pack. While the pasta is cooking, make an ice water bath by dissolving the salt in the warm water in a large bowl.
Add 4 handfuls of ice, a litre of water and set to one side. When the pasta is cooked, drain it and transfer to the ice water bath to cool, then drain again. In a large bowl, whisk together the oil, vinegar and mustard.
Add the pasta, olives, peppers, salami, cheese and parsley, season and then toss to combine.
Add 4 handfuls of ice, a litre of water and set to one side. When the pasta is cooked, drain it and transfer to the ice water bath to cool, then drain again. In a large bowl, whisk together the oil, vinegar and mustard.
Add the pasta, olives, peppers, salami, cheese and parsley, season and then toss to combine.
Why not try...
