Caprese Ravioli Salad is the pasta salad of summer…. or winter…. whenever you are looking for something light and refreshing.  It’s ready in about 20 minutes or less and is packed with fresh flavors of basil, tomatoes, mozzarella cheese, and balsamic glaze.  This recipe can be served as a side dish or main course.  If serving as the main course, add a garden salad or some fresh veggies and hummus on the side.

The ravioli is coated in a wonderful oil and herb dressing.  You can use cherry or grape tomatoes.  I recommend cheese ravioli or perhaps cheese tortellini (if you can’t find ravioli).  Use fresh basil, it’s way better than dried basil.  And use mozzarella pearls or fresh mozzarella slices that are cut into smaller chunks.  The keyword here is FRESH!  You will really notice a difference in the taste and texture of the dish if your ingredients are fresh.

The recipe can be found here.

Start by bringing a large pot of water to a boil.  Add the ravioli and cook according to package instructions.  Drain the ravioli and rinse with cold water to cool down.  This pasta salad is served room temp or cold.

Add the ravioli to a large mixing bowl and top with the olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.  Toss to combine.  Add the tomatoes and mozzarella and toss to combine.

Refrigerate until ready to serve (if not serving immediately).  When ready to serve, give the salad a toss.  Garnish with fresh basil and a drizzle of balsamic glaze.  Enjoy!

Store any leftovers in an airtight container in the fridge.

The recipe can be found here.

How delicious does this look?  I will never tire of this salad and its fresh ingredients!

Happy Cooking!

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