Looking for an easy summer dinner the whole family can enjoy? This ravioli pasta and tomato salad with basil is a lovely one to have in your back pocket for warm evenings. It’s simple to put together, and it actually tastes even better if you make it a little ahead of time and let the flavours mingle.
It’s also a flexible recipe. If you think your kids won’t go for the artichokes, olives or capers, just leave them out — the dish is still delicious with simply tomatoes and basil. That simpler version also travels well, so keep it in mind for picnics or packed lunches too.
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Ravioli Pasta and Tomato Salad with Basil
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Serves 4 to 6
Ingredients
- 450g / 16oz cheese ravioli pasta or tortellini
- 1kg / 35oz ripe tomatoes
- 1 x 170g / 6oz jar artichoke hearts, drained and halved (optional)
- 1 bunch basil, leaves torn into pieces
- 100g / 4oz olives, pitted and halved
- 3 tablespoons capers, rinsed
- 50ml extra virgin olive oil
- Salt and freshly ground black pepper
- Red wine vinegar, to taste
Method
1. Bring a large pot of water to the boil for the ravioli.
2. Meanwhile, skin the tomatoes. Cut a shallow X in the bottom of each one with a sharp knife, then pour boiling water over them and leave until the skin around the X starts to curl away, about 1 to 2 minutes.
3. Drain and allow to cool, then slip off the skins. Deseed the tomatoes and chop them into large pieces.
4. Put the tomatoes and artichokes in a large bowl along with the basil, olives, capers and olive oil.
5. Once the water is boiling, add the ravioli or tortellini and cook according to the package instructions, then drain well.
6. Add the pasta to the tomato mixture and toss gently with a rubber spatula. Taste for salt, season with pepper, and add a splash of red wine vinegar to taste. Serve warm or at room temperature.
You may also enjoy: Vietnamese Chicken and Mint Salad and White Bean and Tuna Salad
Frequently Asked Questions
Can I make this salad ahead of time?
Yes — in fact, it’s even better made a little in advance. Letting the tomatoes, basil, olives and capers sit together for a while allows the flavours to develop before you toss in the pasta.
What if my kids don’t like olives, capers or artichokes?
No problem. Simply leave them out. The salad is still tasty made with just the pasta, tomatoes, basil and olive oil — a great option for fussier eaters.
Is this a good recipe for picnics?
Yes, the simpler version (tomatoes, basil and pasta, without the stronger flavours of olives and capers) travels well and is a handy option for picnics or packed lunches.
Should I serve it warm or cold?
Either works well. It’s lovely served warm just after cooking, or at room temperature if you’ve made it ahead.
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