Mini Ravioli Antipasto Salad Recipes

Steps:

• Cook the frozen ravioli until done and rinse with cold water and drain well.
• In a large bowl combine rest of the ingredients except for the spinach.
• Add the ravioli and toss gently.
• Place spinach on serving platter and top with salad.
• Enjoy.

Steps:

• Soak 1/4 thinly sliced red onion in ice water, 20 minutes; drain. Meanwhile, cook a 9-ounce package cheese ravioli as the label directs; drain and rinse under cold water. Whisk 1 tablespoon each olive oil and lemon juice, 1 grated garlic clove, 1/2 teaspoon lemon zest, and salt and pepper to taste in a large bowl. Add the ravioli, onion, 1/2 cup halved cherry tomatoes, 1/4 cup chopped oil-cured olives and some chopped parsley; toss to combine.

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

Steps:

• Place a large skillet over medium-high heat with about 2 tablespoons of EVOO.
• While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper.
• Form two-inch meatballs, then flatten them into patties.
• Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.
• While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl; continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.
• Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes then toss the salad to coat evenly.
• Enjoy!

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.