Ravioli with Tomatoes, Feta and Balsamic Dressing
Ingredients
- 1 package Parla Chicken & Spinach or Florentine Ravioli
- 2 cups grape tomatoes, halved
- 1 cup seedless green grapes, halved
- 1/3 cup thinly sliced fresh basil leaves
- 2 tbsp white balsamic vinegar
- 2 tbsp chopped shallots
- 2 tsp capers (optional)
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 tsp extra-virgin olive oil
- 1 4 oz package crumbled feta cheese
Servings:
Units:
Instructions
- Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
- While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.
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