Mini Ravioli Antipasto Salad - cooking recipe

Ingredients

1 (13 ounce) bag frozen mini cheese ravioli
1 (12 ounce) jar marinated artichoke hearts, drained
6 ounces mozzarella cheese, bocconcini and halved
1 cup grape tomatoes, halved
2 ounces pepperoni slices
1/4 cup thinly sliced red onion
1/4 cup pitted green olives, halved
1/4 cup fresh basil leaf, thinly sliced
1/2 cup bottled red wine and vinegar salad dressing
6 ounces Baby Spinach

Preparation

Cook the frozen ravioli until done and rinse with cold water and drain well.
In a large bowl combine rest of the ingredients except for the spinach.
Add the ravioli and toss gently.
Place spinach on serving platter and top with salad.
Enjoy.