Mini Ravioli Antipasto Salad

Recipe by Shari2
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (13 ounce) bag frozen 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
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DIRECTIONS

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