Ravioli Pesto Salad

This recipe came from my long time friend and college roommate, Becky Durrance. It’s so fresh and different. I like how all the ingredients work so well together.

• 1 16 oz package ravioli stuffed with spinach and cheese
• 1 8 oz bag salad greens
• 20 Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 1 cup grape tomatoes
• ½ cup toasted pine nuts
• ½ cup chopped purple or sweet onion
• 1 cup pesto sauce
• Grated Parmesan cheese and fresh basil for garnish

Cook ravioli according to package directions. When cooked, remove ravioli from heat, drain, and place ravioli in an ice bath. In a large bowl combine salad greens, olives, feta cheese, tomatoes, pine nuts, onion, cooled and drained ravioli, and pesto sauce. Toss and sprinkle grated Parmesan cheese on top. Garnish with fresh basil.