When it is hot, even I don’t want to cook as much. So today I was feeling like pasta salad, but I wanted something different from spiral pasta or say, tortellini. I opened the freezer and grabbed a bag of mini ravioli. Why not? If you can make a tortellini salad, why not use mini ravioli?
So I created a vinaigrette and added a bit of fresh lemon juice, some mustard and a couple of tablespoons of mayonnaise and whisked it together. If you wanted to you could use a store-bought salad dressing. I would suggest if that was the case, an Italian or Caesar or Balsamic vinaigrette.
In another bowl I took a Vidalia onion, cucumber, a couple of tomatoes, fresh green beans blanched and chopped, half a jar of roasted peppers chopped up, fresh herbs (parsley, basil, and dill), a cup or so of chick peas (“ceci”), and a small jalapeno pepper (seeded, cored, and diced), tossed it in the dressing, and then gently folded in the cooled mini ravioli.
I may toss some fresh crumbled queso fresco on it when I serve it. Or I might just leave it as it. I love queso fresco.
*Important to note is to NOT overmix this or the ravioli will literally rupture. Do NOT over dress this or the ravioli will fall apart from that too.
I think it tastes pretty good!
Hmmm I just realized about a year ago, Conde Nast contacted me to use another one of my everything but the kitchen sink recipes in a cookbook being published in the Fall of 2012. I need to follow up about that – I do not even know what the cookbook is to be called…..