Posted by: marthabernie | September 2, 2013

VEG-OUT PASTA SALAD

I like pasta salads, including stuffed pasta such as tortellini and ravioli.  Here is a recipe that uses cheese-filled ravioli.

VEG-OUT PASTA SALAD

1 – 9 oz package cheese-filled ravioli

2 cups fresh broccoli florets

2 carrots, thinly sliced

1/4 cups red wine vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon dried Italian seasoning

1/4 teaspoon garlic salt

1/14 teaspoon ground black pepper

1/4 teaspoon white pepper

Cook pasta according to package instructions, adding broccoli and carrot during the last 2 minutes of cooking time.  Drain well.  In a large bowl, whisk together vinegar and remaining ingredients; add pasta and vegetables and toss to coat.  Cover and chill at least 4 hours before serving.


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