Ravioli Pasta Salad

Bring a large pot of salted water to a boil. Add the fresh cheese ravioli and cook according to the package instructions until al dente. Drain the ravioli and rinse under cold water to cool them down. Set aside.
In a small bowl or a jar with a lid, combine the extra virgin olive oil, white wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, dried basil, salt, freshly ground black pepper, and finely grated Parmesan cheese. Whisk or shake well until the dressing is fully blended.
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely grated Parmesan cheese
In a large mixing bowl, combine the cooked ravioli, cherry tomatoes, mozzarella, salami, red bell pepper, red onion,black olives, artichoke hearts, and fresh basil.
9 oz fresh cheese ravioli
1 cup cherry tomatoes
1 cup mini mozzarella balls
8 oz Italian salami
½ cup diced red bell pepper
¼ cup diced red onion
½ cup black olives
½ cup marinated artichoke hearts
¼ cup chopped fresh basil
Pour the dressing over the salad ingredients. Gently toss everything together until all the ingredients are evenly coated with the dressing.
Serve immediately topped with more freshly grated Parmesan or leave to refrigerate for 30 minutes to allow the flavors to develop more.