PCC Tuscan Ravioli Salad

PCC Tuscan Ravioli Salad

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  • 1/4 cup diced sun-dried tomatoes
  • 2 tablespoons hot water
  • 6 tablespoons neutral-flavored oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon orange juice concentrate
  • 3/4 teaspoon minced garlic
  • 1 pound PCC cheese ravioli
  • 1/2 red bell pepper, seeds removed and cut into strips
  • 1/4 red onion, sliced into half-moons
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup pitted kalamata olives
  • 1/4 cup slivered almonds, toasted
  • 1/4 pound fresh mozzarella cheese, chopped


Soak sun-dried tomatoes in the hot water until soft; drain excess liquid.

To make the dressing, mix oil, vinegar, orange juice concentrate and garlic in a bowl; set aside.

Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and briefly rinse under water. While the ravioli is still a little warm, toss with half the dressing. Cool ravioli completely in the refrigerator.

Mix together pasta, remaining dressing, sun-dried tomatoes, bell pepper slices, onions, basil, olives, almonds and mozzarella in a large bowl.

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