1 package of fresh cheese ravioli
6 oz. jar sun-dried tomatoes
1/4 cup capers - rinsed
14 oz. can artichoke hearts quarters, drained
1 cup shredded parmesan cheese
1/3 cup fresh basil, chopped
3 Tbsp Delizia Oregano Balsamic Vinegar
1/2 cup Delizia Extra Virgin Olive Oil
1 tsp Galena Garlic Italian Seasoning
1/2 tsp Galena Garlic Sea Salt
1/2 tsp pepper
Cook ravioli according to package instructions. Drain and allow to cool. Add sun-dried tomatoes, capers, artichoke hearts and 1/2 of the parmesan cheese. Mix together balsamic vinegar, olive oils, Italian seasoning, sea salt and pepper. Pour over pasta salad and mix gently to combine. Refrigerate until serving. Just before serving, add fresh basil and remaining parmesan cheese.
Makes 4-6 servings