Great reviews every time I make this. A nice change from the standard pasta salads. There are many renditions to this salad. There's really no way of messy it up. I like the miniature ravioli's (preferably fresh) but others have used tortellini's & rotini also. Give it a try. I think you'll love it.

Ingredients

10 serv.

ravioli2 ounce
8 ounce packages, 2 packages, fresh preferred
red pepper↗1⁄2
chopped
pine nuts↗4 ounces
substitute slithered almonds
sharp cheddar cheese4 ounces
cut in small chunks or strips
grilled chicken8 ounces
cut in chunks or strips
craisins↗1⁄4 cup
optional
poppy seed dressing10 ounces
to taste

Step-by-step instructions

1
Cook mini ravioletti to package directions. Throw in freezer for 10 minutes to chill.
2
In the mean time cut up veggies, cheese & chicken. (please no canned chicken).
3
Add cut up veggies, cheese, chicken & pine nuts to mini ravioli's.
4
Add Poppy Seed Dressing little by little to the desired amount.
5
If you like things real sweet add the craisins.
6
Toss, refrigerate & check again in 2 hours Add more dressing if needed.
7
Always better made a day in advance but 3 to 4 hours works too.

Source: food.com

Original recipe ↗

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