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!
- 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
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.
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.