Cold summery spinach and ricotta pesto salad recipe - The Community Leader and Real Estate New and Views

Here’s the ultimate easy summer salad, versatile as a side or a main meal. it’s a perfectly delicious addition to a colourful Christmas buffet! Using store-bought ravioli makes this quick and easy to throw together, and it keeps well in the fridge, so you can make it ahead of time.


  • 1 packet of spinach and ricotta ravioli or tortellini
  • 1 cup of cherry tomatoes
  • 1 tbsp of olive oil


  • ¾ cup of parmesan cheese
  • 1 cup of freshly picked basil leaves
  • 1 cup of baby spinach leaves
  • 1/3 cup of pine nuts
  • 2 garlic cloves, minced
  • ½ cup of olive oil
  • Freshly cracked black pepper and salt to taste


  • Extra basil leaves to garnish


  1. Preheat your oven to 180°c.
  2. Line a flat tray with baking paper, scatter the tomatoes on the tray, drizzle with oil, and cook for 20 minutes or until wilted and soft. Set aside to cool.
  3. Heat a small non-stick pan to medium heat, and toss the pine nuts in the pan. Keep them moving so they don’t burn, and once they’re a lovely brown colour, remove them from the pan and set aside to cool.
  4. In a food processor, blitz the basil and baby spinach leaves, parmesan cheese, garlic and pine nuts until combined.
  5. Pour in the olive oil slowly, then season with salt and pepper and set aside.
  6. Cook the ravioli or tortellini as per the packet instructions. Drain and transfer to a large bowl to cool.
  7. Once the ravioli are cool, gently stir the pesto through the ravioli, then stir through the cherry tomatoes.
  8. To serve, garnish with extra basil leaves.

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