Monday, December 03, 2007

Ravioli Salad

1 - 9 oz pkg fresh chicken ravioli
1/2 c mayo
1/2 c oil
1/4 c milk
2 tbsp Dijon mustard
1/4 c chopped celery
1/4 c each chopped green, red and yellow bell pepper
1/4 c chopped green onions
1 tomato, chopped
1 tsp capers
salt and pepper to taste

Cook pasta in water in saucepan for 3 to 5 minutes. Rinse in cold water and drain. Combine mayo, oil, mil and mustard in bowl; mix until smooth. Add pasta, vegetables, capers and seasonings; mix well. Serve on bed of lettuce. Serves 4.

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