Pasta deli salad
- Published: 30 Apr 07
- Updated: 18 Mar 24
A quick and easy pasta recipe made with fresh spinach, ricotta tortelloni, mixed sliced peppers and feta.
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Ingredients
- 2 x 250-300g packs fresh spinach
- 2 x 250-300g packs ricotta tortelloni.
- 280g jar mixed sliced peppers in olive oil
- 150g feta cubes in olive oil
- 25g fresh basil leaves
- 50g wild rocket
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Method
- Bring a large pan of lightly salted water to the boil. Add the spinach and ricotta tortelloni and cook according to the pack instructions. Drain well and tip into a large bowl.
- Drain the mixed peppers and the feta cubes and add to the bowl. Roughly tear over the basil leaves and add the rocket.
- Season with black pepper, stir gently to combine well and serve while warm.
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- Recipe from May 2007 Issue
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I love this recipe because… IT IS DELI-CIOUS!