Mini Ravioli Antipasto Salad

Total Time
15 mins
5 mins

This came from the June 8,2004 issue of Women's World. I like this for dinner. I made this without the green olives due to personal preferences.

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  • 1 (13 ounce) bagfrozen mini cheese ravioli
  • 1 (12 ounce) jar marinated artichoke hearts, drained
  • 6 ounces mozzarella cheese, bocconcini and halved
  • 1 cup grape tomatoes, halved
  • 2 ounces pepperoni slices
  • 14 cup thinly sliced red onion
  • 14 cup pitted green olives, halved
  • 14 cup fresh basil leaf, thinly sliced
  • 12 cup bottled red wine and vinegar salad dressing
  • 6 ounces Baby Spinach


  1. Cook the frozen ravioli until done and rinse with cold water and drain well.
  2. In a large bowl combine rest of the ingredients except for the spinach.
  3. Add the ravioli and toss gently.
  4. Place spinach on serving platter and top with salad.
  5. Enjoy.