This is a remake of a salad recipe we shared during our first year at the Smithfield Farmer's Market. Even though we changed a few ingredients, it's still one of our favorite salads. The Italian Blend and Thyme go perfectly with the mini raviolis, pepperoni, and cheese, and the Chili Flakes add just the right amount of extra spice. It's delicious as a side dish or a by itself as a summertime meal.
ITALIAN BLEND, Thyme, Chili Flakes
Ingredients:
1 pound bag Mini Raviolis (can also use tortellini or other small pasta)
8 ounces cubed (dime-size cubes) Monterrey Jack Cheese
8 ounces cubed Pepperoni
1 large red pepper, chopped
1/4 cup minced shallots
1 1/2 Tblspn Italian Blend
1 tsp Thyme (dried herb)
1 tsp Chili Flakes
4 Tblspns Olive Oil
1/2 cup White Wine Vinegar (we use Pinot Grigio)
Directions:
Cook the Raviolis until tender and allow them to completely cool. Add the cheese, pepperoni, red pepper, Chili Flakes, and shallots to the Raviolis and toss to combine. Mix the olive oil, vinegar, Thyme and Italian Blend and then pour this over the Ravioli mixture. Toss to coat all ingredients. Serve chilled.
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