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Pronto pasta salad
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4 essential Waitrose Garlic Bread Slices
100g bag essential Waitrose Mixed Salad
150g essential Waitrose Cherry Tomatoes, halved
500g pack essential
Waitrose Fresh Spinach and Ricotta Tortelloni
2 tbsp olive oil
1 tbsp balsamic vinegar
Preheat the oven to 200°C, gas mark 6. Place 4 essential Waitrose Garlic Bread Slices on a baking tray and bake for 8-10 minutes. Remove from the oven and cut into 2cm croutons.
Meanwhile, place 100g bag essential Waitrose Mixed Salad in a large serving bowl and mix in 150g essential Waitrose Cherry Tomatoes, halved. Cook a 500g pack essential Waitrose Fresh Spinach and Ricotta Tortelloni in boiling water for 2-3 minutes.
Drain. Whisk together 2 tbsp olive oil and 1 tbsp balsamic vinegar and toss into the salad with the pasta. Serve with the croutons scattered over.
Typical values per serving:
This recipe was first published in September 2011.
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