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Cooking with Diane: Ravioli Veggie Salad

Ravioli Veggie Salad is the Cooking with Diane recipe for Aug. 3, 2016.
Photo by Diane DeHamer.

Ravioli Veggie Salad is the Cooking with Diane recipe for Aug. 3, 2016.

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.

Dressing

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.

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