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 and add salt if desired.
- Drain artichokes, olives, and feta if stored in whey. Cut artichokes into quarters if needed.
- Add frozen ravioli to boiling water and cook 6–8 minutes until they float.
- Drain ravioli and return to the pot or a serving dish.
- Slice cucumbers into quarters and then bite-sized pieces.
- Halve cherry tomatoes.
- Add basil pesto to warm ravioli and stir to coat evenly.
- Mix in artichokes, olives, tomatoes, and cucumber.
- Fold in crumbled feta and serve immediately or chill for a cold pasta salad.
Notes
Swap basil pesto for sun-dried tomato pesto for a 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 artichoke hearts for additional Mediterranean flair.
Substitute olives with capers for a tangier taste.
Store leftovers in the fridge up to 3 days. Reheat gently or serve cold as pasta salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Boil and Toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 578
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 25mg
