Red Pepper Pesto Ravioli Salad
By Rian Handler
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
8
Prep Time:
15 mins
Total Time:
25 mins
Jump to recipeRavioli in pasta salad = true game changer.
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Ingredients
- kosher salt
- 1 lb. fresh cheese ravioli
- 2 cups roasted red peppers, plus more for topping
- 1/3 cup extra-virgin olive oil
- 1/3 cup freshly grated Parmesan, plus more for topping
- 3 cloves garlic, peeled
- 1/4 cup almonds
- Freshly ground black pepper
- 1/2 cup black Cerignola olives, chopped
- 3 cups baby arugula
Directions
- Step 1In a large pot of salted boiling water, cook ravioli according to package directions. Drain and transfer to large serving bowl.
- Step 2Make red pepper pesto: In a food processor, blend roasted red peppers, olive oil, Parmesan, garlic and almonds. Season with salt and pepper.
- Step 3To bowl, add black olives, baby arugula, more roasted red peppers and dressing and toss until well combined. Adjust seasoning if necessary.
- Step 4Garnish with Parmesan and serve.
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