Firecracker Pasta Salad
Description
This colorful firecracker pasta salad recipe with broccoli, bell peppers, tomatoes, olives, and cheese features an easy, garlicky red wine vinaigrette.
Ingredients
•
1/4 cup extra virgin olive oil
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4 large cloves garlic, finely chopped
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1/4 cup red wine vinegar
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2 (9 ounce) packages BUITONI® Refrigerated Light Four Cheese Ravioli, prepared according to package directions, chilled
•
2 cups broccoli florets
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2 medium tomatoes, chopped
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1 large green bell pepper, chopped
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1/2 cup pitted and halved ripe olives
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1/2 cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese
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1/4 cup BUITONI® Refrigerated Freshly Shredded Romano Cheese
Directions
1
Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
2
Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.