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Marinated Vegetables with Cheese Ravioli
(Not T & T......was in the local newspaper and thought it looked good and simple)
1 (8-ounce) bottle *prepared Italian salad dressing, divided
1 cup sliced mushrooms
1 cup bell pepper strips
1 cup zucchini strips
A few slivers of red onion, optional
½ cup sliced ripe olives
1 (7-ounce) package fresh cheese-filled ravioli,
cooked, drained and chilled
½ cup Sargentos 6-cheese blend
Assorted salad greens
Pour dressing over vegetables; reserve a quarter cup or so. Cover and marinate in the refrigerator several hours. Cook pasta according to package directions. Drain and toss with the reserved dressing to keep the pasta from sticking together. Cover and chill. At serving time, combine pasta with marinated vegetables. Spoon vegetable-pasta mixture over salad greens. Serve at once.
(Not T & T......was in the local newspaper and thought it looked good and simple)
1 (8-ounce) bottle *prepared Italian salad dressing, divided
1 cup sliced mushrooms
1 cup bell pepper strips
1 cup zucchini strips
A few slivers of red onion, optional
½ cup sliced ripe olives
1 (7-ounce) package fresh cheese-filled ravioli,
cooked, drained and chilled
½ cup Sargentos 6-cheese blend
Assorted salad greens
Pour dressing over vegetables; reserve a quarter cup or so. Cover and marinate in the refrigerator several hours. Cook pasta according to package directions. Drain and toss with the reserved dressing to keep the pasta from sticking together. Cover and chill. At serving time, combine pasta with marinated vegetables. Spoon vegetable-pasta mixture over salad greens. Serve at once.