This ravioli pasta and tomato salad with basil is one of those recipes that gets better the longer it sits, so it’s worth making a little ahead of time if you can. The flavours of the tomatoes, basil and olive oil have a chance to mingle, and you end up with a dinner that tastes like you fussed over it far more than you actually did.
It’s a flexible recipe too. If you know your kids won’t go near olives, capers or artichokes, just leave them out — the salad is still delicious with nothing more than ripe tomatoes, basil and good olive oil tossed through the pasta. Serve it warm on a chilly summer evening or at room temperature for a picnic, and you’ve got a dinner that works for the whole family.
You may also enjoy: 9 Simple Pasta Recipes For Kids
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
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 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 sprinkle with vinegar to taste. Serve warm or at room temperature.
You may also enjoy: Vietnamese Chicken and Mint Salad and White Bean and Tuna Salad
This recipe comes from the Dinner Du Jour collection of family-friendly recipes.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes — in fact it’s better made ahead. Toss the tomatoes, basil, olives, capers and oil together, then add the cooled pasta an hour or so before serving so the flavours have time to blend.
Can I leave out the olives, capers or artichokes?
Absolutely. If you’re cooking for fussy eaters, the salad is just as tasty made simply with tomatoes, basil, oil and pasta.
Is this a good recipe for a picnic?
Yes, it travels well since it’s just as good served at room temperature as it is warm. Pack it in an airtight container and give it a final toss with a splash of vinegar just before serving.
Can I use a different pasta shape?
Cheese ravioli or tortellini work well because they add extra flavour, but you can swap in any short pasta shape you have on hand — penne or fusilli would both work.
Related Recipes You Might Like
- 9 Simple Pasta Recipes For Kids
- Vietnamese Chicken and Mint Salad
- White Bean and Tuna Salad with Lemon Pepper Dressing
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