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Ravioli Antipasto Salad

Quick.easy.cooking's picture
Ingredients
  Pasta prima spinach and mozzarella ravioli 2 Dozen
  Salami/Pepperoni 1⁄2 Cup (8 tbs), cut in 1/2-inch cubes
  Green bell pepper 1 , julienned
  Cherry tomatoes 1 Cup (16 tbs), halved
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced olives 1⁄3 Cup (5.33 tbs)
  Red onion 1⁄4 , slivered
  Sliced pepperoncini 1⁄4 Cup (4 tbs)
  Marinated quartered artichoke hearts 6 1⁄2 Ounce, drained (1 Jar)
  Cheese 1⁄2 Cup (8 tbs), cut in 1/2-inch cubes (Provolone Or Mozzarella)
  Italian herb cheese 2 Tablespoon
  Dijon mustard 2 1⁄2 Teaspoon, mix
  Balsamic vinegar 2 1⁄2 Tablespoon
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Thinly sliced fresh basil 1 Tablespoon
  Lemon 1⁄2 , juiced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

1. Cook ravioli according to package directions. Remove ravioli from boiling water and cool in cold water for 1 minute. Drain.
2. Whisk together dressing ingredients until well blended.
3. In a large bowl, toss ravioli, salami, vegetables, cheese and dressing. Top with 2 tablespoons Italian Herb Cheese Mix

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Tossed
Dish: 
Salad

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