May 24, 2013
A great new recipe for your next picnic
Written by Joy Paoletti and Judy Vig
Monday, 17 May 2010 16:51
Judy and I like to serve any of these with homemade blueberry lemonade or an iced sweet tea with fresh mint. But what about the side dishes? We are so sick of that same coleslaw, potato salad and “that every picnic macaroni salad” the kids want us to make, our Aunt Fran (DeDe) came up with a great new idea for a picnic salad.
Since we are Italian, let’s start with a pasta — ravioli, small cheese-filled pillows. Add some sweet tomatoes, fresh basil and a sprinkle of pignoli nuts; and you will have one easy, delicious picnic side salad.
Visit Twicebakedtwins.com, or contact us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it and This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Ravioli picnic salad
1 pound small ricotta ravioli, cooked and drained well
2 cups grape tomatoes, cut in half
1/2 cup chopped parsley
1/4 cup black olives
1 shallot, thinly sliced
1 small bunch basil, torn
Grated Parmesan cheese for garnish
Toasted pignoli nuts for garnish (optional)
Dressing
1/2 cup olive oil
1/4 cup white rice vinegar
Splash of red vinegar
1 teaspoon salt
1/2 teaspoon pepper
Cook ravioli according to package directions. Drain them and place ravioli in a single layer while cooling. (This way they won’t stick to each other.)
While pasta is cooling, combine the oil, vinegar and salt and pepper in a small bowl and whisk to combine. Add ravioli and the rest of the ingredients to the bowl, and pour just enough dressing to coat the mixture.
Very gently toss salad to blend all ingredients. Sprinkle with the torn basil, grated Parmesan and toasted pignolis. Taste and reseason. Enjoy!
| < Prev | Next > |
|---|