Cheese Ravioli Pesto Pasta Salad

Cheese Ravioli Pesto Pasta Salad

I love the bags of mini ravioli and mini tortellini you can get at Trader Joe’s! This recipe was inspired by the bag of mini cheese ravioli I had in my cupboard and the fact that I needed to make something for the cookout I was hosting for the Doctor of Ministry students that were in town for classes. This is what I came up with.

1 – 16 oz. bag of mini cheese ravioli or tortellini
1 1/2 C. kalamata olives, pitted and halved
1 – 12 oz. jar marinated artichoke hearts, drained and quartered
1 large roasted red bell pepper, peeled and diced
1 large tomato, diced
1/4 C. olive oil
1/4 C. parmesan or grana padano cheese, grated
1 – 6 oz. jar of pesto
1/2 t. salt
2 t. minced garlic
12 oz. mozzarella cheese, cubed

1. Cook the pasta according to package instructions. Drain and allow to cool.
2. In a large bowl, mix together the pasta, olives, artichoke hearts, red pepper, cubed cheese, and tomato.
3. In a small bowl, whisk together the olive oil, grated cheese, pesto, salt, and garlic. Pour over the pasta mixture and toss until all ingredients are coated with the pesto mixture. Adjust seasonings to taste and serve immediately or refrigerate and serve later at room temperature. Toss before serving and if it seems a little dry, add a little more olive oil.

Serves 8-10

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