Ask a chef: The Good Oil's pumpkin and basil ravioli pasta salad

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

The Good Oil's pumpkin and basil ravioli pasta salad

Photo by Peter McIntosh.

Ingredients

1kg pumpkin and basil ravioli
¼ cup basil pesto
500g baby spinach
1 punnet cherry tomatoes
½ bunch spring onions, thinly sliced
1 cup sun-dried tomatoes, thinly sliced
¼ pumpkin, cubed and roasted
3 roasted and sliced capsicums
½ cup olives

To finish:

cup roasted pumpkin seeds
feta, crumbled

Method

Cook pasta according to packet instructions and drain thoroughly. Set aside to cool.

Mix pesto through the pasta.

Place all other ingredients except the pumpkin seeds and feta in a bowl. Mix the pasta through.

Serve in a large salad bowl topped with crumbled feta and pumpkin seeds.

Requested by Tania McCaul, of Dunedin.

Recipe supplied by Lana Topia, of the Good Oil in George St, Dunedin.

• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.