Mini Ravioli Antipasto Salad

By [e-mail]

Ingredients

• 1 package (13 oz.) Mini cheese raviolis ; frozen
• 1 jar (12 oz.) Marinated artichoke hearts ; drained
• 6 ounce Bocconcini (mini mozzarella balls) ; halved
• 1 cup Grape tomatoes ; halved lengthwise
• 12 ounce Pepperoni ; sliced
• 1/4 cup Red onion ; thinly sliced
• 1/4 cup Green olives ; halved
• 1/4 cup Basil ; fresh, thinly sliced
• 1/2 cup Red wine vinegar and olive oil salad dressing ; bottled
• 1 package (6 oz.) Baby spinach

Details

Servings 8

Preparation

Step 1

Cook ravioli according to package directions. Rinse with cold water and drain well.

In a large bowl, combine marinated artichoke hearts, bocconcini, grape tomatoes, pepperoni slices, onion, olives, basil and dressing. Add ravioli, toss gently. Refrigerate overnight.

When ready to serve, arrange baby spinach on a serving platter and top with salad.