Ravioli primavera salad

Ingredients:

• 1 package (9 ounces) ravioli
• 1 cup halved grape tomatoes (about 1/2 pint)
• 3 scallions, thinly sliced
• 3 medium peeled and diagonally sliced carrots (1/4 inch thick)
• 1/2 cup frozen peas, thawed
• 1/2 pound (fresh or frozen, thawed) peeled and deveined medium shrimp, tails removed, cooked
• 2 tablespoons red wine vinegar
• 2 tablespoons pesto with basil
• 1 clove garlic, finely minced
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Fresh baby spinach leaves (optional)

Directions:
PREPARE ravioli according to package directions. Drain and rinse quickly with cold water; drain again.

COMBINE ravioli, grape tomatoes, scallions, carrots, peas and shrimp in a bowl.

WHISK together red wine vinegar, pesto and garlic. Slowly whisk in olive oil until dressing is emulsified.  Pour vinaigrette over ravioli mixture.  Cover; refrigerate for 30 minutes prior to serving.

SERVE at room temperature over baby spinach leaves.

Yield: 6 servings

Courtesy of Family Features