Serves 4

Pasta deli salad recipe

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Ready in 10 minutes

2 x 250-300g packs fresh spinach and ricotta tortelloni.
a 280g jar mixed sliced peppers in olive oil
150g drained feta cubes in olive oil
25g fresh basil leaves
50g wild rocket

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Bring a large pan of lightly salted water to the boil. Add 2 x 250-300g packs fresh spinach and ricotta tortelloni. Cook according to the pack instructions, drain well and tip into a large bowl. Add a 280g jar mixed sliced peppers in olive oil, drained, and 150g drained feta cubes in olive oil to the bowl. Roughly tear over 25g fresh basil leaves and add 50g wild rocket. Season with black pepper, stir gently to combine well and serve while warm.

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