Ravioli Salad

A main course, an antipasto, a great salad!

Yield: 4 servings

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
• 1 large garlic clove, minced
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried crushed red pepper
• 1 (9 ounce) package fresh cheese ravioli or tortellini, fresh cooked
• 1 1/2 cups diced ham
• 1 red bell pepper, diced
• 1 (3.75 ounce) jar marinated mushrooms, drained
• 1 (3.75 ounce) jar marinated artichokes, drained
• 4 green onions, chopped
• Kalamata or black olives
• Grated Parmesan cheese

Instructions

1. Combine first 6 ingredients in large bowl and whisk to blend.
2. Rinse ravioli under cold water to cool; drain.
3. Add ravioli, ham, bell pepper, mushrooms and green onions to vinaigrette; toss to coat.
4. Season salad to taste with salt and pepper
5. Cover and chill for at least 30 minutes. (Can be prepared 3 hours ahead; mix occasionally.
6. Let stand at room temperature for 30 minutes before serving.)
7. Arrange salad on large platter. Garnish with olives, if desired.
8. Serve, passing Parmesan cheese separately.

Attribution

Posted by Darlene at Recipe Goldmine 2/4/2002 2:45 pm.