Ingredients
2
packages (9 oz each) refrigerated cheese-filled ravioletti
3/4
cup Greek vinaigrette dressing
1/2
cup sliced pitted kalamata olives
1
cup red grape tomatoes, cut in half
1
cup yellow grape tomatoes, cut in half
1/4
cup loosely packed fresh basil leaves
4
oz salami, cut into 1/2-inch cubes (1 cup)
1/2
cup crumbled feta cheese (2 oz)
12
pepperoncini peppers (bottled Italian peppers); drained
Preparation
In 3-quart saucepan, cook and drain ravioletti as directed on package. Rinse with cold water to cool; drain.
In large bowl, toss all ingredients and ravioletti. Serve immediately, or cover and refrigerate until serving time.
