Cooking with Diane: Ravioli Veggie Salad
This delicious pasta salad is a great way to use some of those fresh vegetables from your garden. It is a healthy and cool dish to serve with your favorite meats in the hot days of summer.
Ravioli Veggie Salad
1 pound frozen cheese ravioli
1 bunch of fresh asparagus (cut in 2 inch pieces)
½ pound of fresh green beans (cut in half)
2 cups cherry tomatoes (cut in half)
3 green onions (chopped)
4 ounces Kalamata olives
¼ cup garlic pesto
½ cup shredded parmesan
1 cup shredded mozzarella cheese
2-3 tablespoons olive oil
Salt & pepper to taste
Cook ravioli according to directions.
Heat oven to 450 degrees
Toss asparagus and green beans with the olive oil and salt and pepper, spread on a well-greased baking sheet and bake for 20 minutes or until tender.
1/3 cup olive oil
1 teaspoon Italian seasonings
2 tablespoons Balsamic vinegar
2 tablespoons red wine vinegar. Mix well.
Toss pasta with all veggies, olives, pesto, cheeses. Pour dressing over and mix well. Chill for 2-3 hours before serving.