Ingredients
2 bags frozen ravioli (700 grams each)
Water for pasta to boil
1⅔ cup canned artichokes, drained and cut in quarters
3 cups cherry tomatoes, halved
2 cups English cucumber, quartered and sliced
1 cup feta cheese, crumbled
3 tablespoons basil pesto or Pesto alla Genovese
¾ cup black ripe olives, drained and sliced
Instructions
- Heat a large pot of water for the pasta. Add a generous amount of salt if desired.
- Drain artichokes, olives, and feta cheese if stored in whey. Cut artichokes into quarters if needed.
- Add frozen ravioli to the boiling water and cook for 6–8 minutes, until the ravioli float to the surface.
- Drain the cooked ravioli and return them to the pot or a serving dish.
- Slice cucumbers into quarters and then small bite-sized pieces. Halve the cherry tomatoes.
- Add basil pesto to the warm ravioli and stir to coat evenly.
- Mix in artichokes, olives, tomatoes, and cucumber.
- Fold in crumbled feta cheese and serve immediately for a warm dish or chill for a refreshing cold pasta salad.
Notes
Swap basil pesto for sun-dried tomato pesto for richer flavor.
Add cooked spinach or arugula for extra greens.
Use fresh ravioli instead of frozen for a more tender texture.
Include roasted red peppers or extra artichoke hearts for additional Mediterranean flair.
Substitute olives with capers for a tangier taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or microwave in short intervals.
For cold pasta salad, keep chilled and stir before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner / Pasta Salad
- Method: Boil and Toss
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 578
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
