Ravioli Salad with Vegetables and Ham

By jargrr

by Tammy Moore-Worthington: Artesia, New Mexico

Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
• 1 large garlic clove, minced
• 1 teaspoon sugar
• 1/2 teaspoon dried crushed red pepper
• 1 9-ounce package fresh cheese ravioli, fresh cooked
• 1 1/2 cups diced ham
• 1 red bell pepper, diced
• 1 3.75-ounce jar marinated mushrooms, drained
• 4 green onions, chopped
• Black olives (optional)
• Grated Parmesan cheese

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preparation

Combine first 6 ingredients in large bowl and whisk to blend. Rinse ravioli under cold water to cool; drain. Add ravioli, ham, bell pepper, mushrooms and green onions to vinaigrette; toss to coat. Season salad to taste with salt and pepper. Cover and chill at least 30 minutes. (Can be prepared 3 hours ahead; mix occasionally. Let stand at room temperature 30 minutes before serving.)

Arrange salad on large platter. Garnish with olives, if desired. Serve, passing Parmesan cheese separately.

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