Mini Ravioli Antipasto Salad

“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.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 368.54 g bagfrozen mini cheese ravioli
  • 340.19 g jar marinated artichoke hearts, drained
  • 170.09 g mozzarella cheese, bocconcini and halved
  • 236.59 ml grape tomatoes, halved
  • 56.69 g pepperoni slices
  • 59.14 ml thinly sliced red onion
  • 59.14 ml pitted green olives, halved
  • 59.14 ml fresh basil leaf, thinly sliced
  • 118.29 ml bottled red wine and vinegar salad dressing
  • 170.09 g Baby Spinach

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: