Recipe Ingredients
- 2 packages Celentano 4-Cheese Ravioli
- 1 package Gardein Plant-Based Crispy Tenders
- 2 cups cherry tomatoes, halved
- 2 cups cucumbers, sliced into half moons
- 9 oz. jar marinated artichoke hearts
- 8 oz. mozzarella pearls
Pesto Vinaigrette
- 1/2 cup prepared pesto
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon dijon mustard
Recipe Directions
- Prepare pasta according to package instructions. Rinse pasta, transfer to a large serving bowl, and drizzle with olive oil to prevent sticking. Let cool.
- Prepare crispy tenders according to package instructions. Slice into bite-sized pieces.
- Wash and cut tomatoes and cucumbers. Drain and roughly chop artichokes. Place pasta salad ingredients into a serving platter.
- In a small bowl, whisk together pesto, red wine vinegar, olive oil, and dijon mustard.
- Put all the ravioli, crispy tenders, and pasta salad ingredients out with the pesto vinaigrette and let everyone make their own salad. Add ingredients to a mixing bowl, toss if desired, and serve!
