Ravioli and Sweet Pepper Salad
|Cheese filled ravioli||1 Cup (16 tbs) (1/2 Of A 8 Ounce Package, Use Dried Miniature Size Ones)|
|Chopped sweet pepper||1 1⁄2 Cup (24 tbs) (Red, Yellow, And / Or Green Variety)|
|Shredded spinach||1 Cup (16 tbs) (Fresh)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs) (2 Whole)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|White wine vinegar||3 Tablespoon|
|Salad oil||2 Tablespoon|
|Snipped fresh thyme/1/2 teaspoon dried thyme, crushed||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dry mustard||1⁄4 Teaspoon|
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a large bowl combine pasta, sweet peppers, spinach, green onions, and, if using olives.
2. In a screw-top jar combine vinegar, oil, honey, thyme, garlic, mustard, and 1/4 teaspoon salt. Cover and shake well. Pour over pasta mixture; toss to coat. Cover and chill 2 to 6 hours. If desired, let stand 30 minutes at room temperature before serving.