Mini Ravioli Antipasto Salad

READY IN: 20mins
Recipe by Shari2

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.

Top Review by lauralie41

Oh my gosh, this is awesome! The fresh basil is the perfect extra something for this salad. The flavors are wonderful! I used green onions and couldnt find mini ravioli so I used four cheese ravioli. Loved this salad, thank you for posting the recipe!

Ingredients Nutrition

  • 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.

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