Search This Blog!

Thursday, July 29, 2010

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

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.

7 comments:

Rose said...

That looks great! Love Whole Foods. Thanks for coming by our page! (high-five to you guys) ;)~Rose @ The Bite Me Kitchen

Kitten with a Whisk said...

Rose- TBMK is right up my alley!

Chef Dennis Littley said...

what a beautiful pasta salad!! I love the little ravioli!

Anonymous said...

Pasta salads are so tasty. And I ve never thought to use ravioli.

Kitten with a Whisk said...

I never had either Greek Yogurt!

Recipe for Delicious said...

This looks wonderful! You've got to love any salad that involves pepperoni. Thanks for stopping by my blog!

Downtown Seattle Restaurants said...

I discovered your blog site on google and check a few of your early posts. Continue to keep up the very good operate. Thanks for sharing this blog.

Related Posts with Thumbnails