Today's recipe comes from the current issue of COOKING WITH PAULA DEEN. I like the fact that it uses packaged cheese-filled raviolis making it easy and quick. The other ingredients are simple and are probably already in your pantry.
VEG-OUT PASTA SALAD
1 (9oz.) package cheese-filled ravioli
2 cups fresh broccoli florets
2 carrots, thinly sliced
1/4 c. red wine vinegar
3 tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. dried Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
Cook pasta according to package directions, adding broccoli and carrots during the last 2 minutes of cooking time; drain well.
In a large bowl, whisk together vinegar and remaining ingredients. Add pasta and vegetables, tossing to coat. Cover and chill at least 4 hours before serving.
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