Basil Pesto Caprese Pasta Salad
Ingredients
- 2 boxes Ripi Basil Pesto Ravioli
- 2 pints cherry tomatoes, halved
- 8 oz mozzarella balls, halved
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/2 shallot, minced
- 2 cloves garlic, grated
- 1 tsp Italian seasoning
- 1/2 tsp red chili flakes
- 1/2 tsp salt
- 2 tbsp pine nuts
- 1 cup basil, torn or chopped
- Balsamic glaze, for garnish
Instructions
- Bring a medium pot of salted water to a boil. Add the ravioli, cook for 3 1/2 minutes, and drain.
- For the vinaigrette, combine the olive oil, lemon juice, shallot, garlic, Italian seasoning, chili flakes, and salt.
- In a large bowl, combine the tomatoes, mozzarella, pine nuts, and ravioli. Add the vinaigrette and basil and stir gently. Serve warm immediately or chill until ready to serve. Finish with balsamic glaze.
