Raviolini Pasta Salad

This was my third attempt at making this salad. I originally got the idea from a local Fresh Market that had mini ravioli in a sun-dried tomato oil-based pasta salad. I bought it because it had mini ravioli. That and because most pasta salads you find are mayo based and I don’t do mayo. While BD and I both liked their version, we both agreed there was too much seasoning and needed a little improvement. I’m happy with how this batch turned out because I was about ready to give up. Third times the charm!

Raviolini Pasta Salad

*Serves 6

(printable recipe)

Ingredients:

- 1 9oz package of mini cheese ravioli

- 1 cup chunk cut pepperoni

- 1 cup mushrooms, roughly chopped

- 2 tablespoons butter

- 2.25 ounce can black olives, sliced

- 1/4 cup scallions

- ½ cup any color bell pepper, sliced thin

- ½ cup shaved parmesan
- Salt and Pepper

Dressing:
- 1/2 cup Sun Dried Tomatoes (SDT) packed in oil
- 1/2 cup Extra Virgin Olive Oil (EVOO)

- 3 tablespoons Red Wine Vinegar (RWV)

- 1 small garlic clove, skin removed

- 1 teaspoon Italian seasoning

- 2 tablespoon SDT oil

Directions:

1- Cook the ravioli according to the package and set aside when done. In a sauté pan, melt butter and sauté mushrooms over medium high heat until lightly browned. About 8 minutes. Set aside to cool. Prep remaining ingredients.

Mini Ravioli!

2- In a blender or food processor add: sun dried tomatoes, oil from sun dried tomatoes, Italian Seasoning, EVOO, red wine vinegar, and garlic clove. Blend until incorporated. Taste for flavor and adjust accordingly. Should make approx 1 cup of dressing.

3- In a large bowl combine ravioli, mushrooms, pepperoni, scallions, black olives, and bell pepper. Toss together. Slowly add sun dried tomato dressing until you reach the desired amount. I only used about ¾ of a cup. Toss again, cover and refrigerate. *For the parmesan you can add it now or just sprinkle on top before you eat.

Thoughts: You could serve this at room temperature but I liked it much more after the flavors had a little while to combine. Only using a few scallions was key this time and the onions flavor did not overpower the entire dish but instead added just a little oniony flavor goodness. And the fresh bell pepper added a nice fresh crunch to the salad.