This recipe is downright fantastic. I originally saw it in a Weight Watcher’s cookbook and have adapted it to make it my own over the years. It probably isn’t WW friendly anymore – but the taste is out of this world.
We had a church-wide potluck yesterday and I ended up doubling this recipe and taking it along. Needless to say, there wasn’t any left.
(remember that I doubled this recipe for my church potluck, so you won’t need ALL of the ingredients pictured)
20 oz package fresh light four-cheese ravioli (I like Buitoni which can be found in the refrigerated section, but I’ve also used a store brand frozen ravioli before)
1 14 oz can of quartered artichoke hearts, drained and roughly chopped
1 small jar chopped, drained oil packed sun-dried tomato – I like to slice these into smaller pieces
1 small can sliced ripe black olives, drained and rinced
2 big handfuls of fresh basil torn into bite size or smaller pieces
1 large purple onion – either sliced or cut into small chunks
1 bottle of fat-free/regular balsamic vinaigrette
1. Cook pasta according to package directions – drain. You do not want this to sit long before mixing it with the other ingredients, it WILL stick together even if you put some olive oil in with the water. So if you’re slow at cutting everything else up like I am, you may want to get all your cutting done before adding the pasta to the water.
2. Chop all other ingredients and mix in a large bowl.
Isn’t this gorgeous already?
3. Add your pasta in with other ingredients. Pour about 1/2 the bottle of vinaigrette and mix well.
4. The original recipe says to serve right away, Personally I like it to sit a day or two so all those flavors can meld together and the true flavors really come out. BUT when you let it sit a day or two the pasta does tend to soak up all of the vinaigrette, and it gets a little sticky. Using the other 1/2 of the vinaigrette helps to “un-stick” all your ingredients.
This is the perfect recipe for a hot summers night – I hope you enjoy it!
Make it a “GRATE” Day!