This is one of my very, very favorite pasta salads...especially in the summer when the tomatoes are at their peak. I think I could eat the whole thing by myself! I prefer it just slightly warm or room temperature.
1 pound fresh ravioli or tortellini
1 package of cherry or grape tomatoes, halved (or more if you really love tomatoes)
1 small jar artichoke hearts, drained and halved
1/2 c. your favorite type of olive
3 T. capers, rinsed
1/4 c. olive oil
lots of basil (a couple of handfuls, torn into pieces)
red wine vinegar
salt and pepper
Put tomatoes and artichokes into large bowl. Add basil, olives, capers, and oil. Toss well. Cook the pasta until al dente and drain. Add to the bowl and toss gently with a spatula. Taste for salt and add salt, pepper, and vingegar to taste.
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Scratch and converted recipes for life overseas
