Mediterranean Tortellini Salad

The spirited and super savvy fresh tortellini can be used in an assortment of diverse dishes from gratins to minestras and fresh salads – such as this one loaded with a rainbow of Mediterranean ingredients and tossed in a lively vinaigrette.

Serving suggestion: As much as you like!!


  • 1kg of Golden Ravioli Roasted Meat filled Tortellini
  • 10 sundried tomatoes, thinly sliced
  • 15 black - pitted olives, thinly sliced
  • 3 roughly chopped celery sticks
  • 1 punnet of cherry tomatoes, halved (use all varieties)
  • A crumbling of Greek or Danish style feta
  • 2 tablespoons of fresh, continental parsley, chopped
  • A handful of fresh basil
  • 1/4 cup of a tasty extra virgin olive oil (vinaigrette)
  • 2 tablespoons of apple cider vinegar (vinaigrette)
  • 2 teaspoons of French mustard (vinaigrette)
  • Salt to taste (vinaigrette)
  • A pinch of freshly ground black pepper (vinaigrette)


  • Cook the tortellini in boiling, salted water until tender or al dente.
  • Once cooked, drain the tortellini then gently toss through the zesty vinaigrette and allow to cool.
  • Add the other ingredients to the pasta and combine. Finish with extra parsley and plenty of fragrant basil.
  • For even better flavour, let chill in refrigerator for at least 2 hours before serving.
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