Ravioli Salad

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A pasta salad that is cooked warm but then cooled off for an hour or so and added on top of lettuce.

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Ingredients

  • 15 oz ravioli
  • 2 med tomatoes [chopped]
  • 2 small zucchini [chopped]
  • 3 tbsp. Basil
  • 2 tbsp. Vinegar
  • 1/2 tsp. Dijon mustard
  • 3/4 tsp. Italian seasoning
  • 1/2 tsp. Minced garlic
  • 1/4 tsp. Sugar
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 C. olive oil
  • 1/3 C. Parmesan cheese
  • 6 C. salad greens

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Directions

Cook ravioli in boiling water until tender. Drain off water and let for a few minutes. Add tomatoes, zucchini, basil, vinegar, mustard, seasonings, garlic, sugar, salt, pepper and oil. Toss gently so as not to break up ravioli. Stir in the cheese. Refrigerate for 1 hour. Serve over chopped salad greens.

Yield: 4 Servings.

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