My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, September 3, 2011

Ravioli and Tomato Salad with Masses of Basil

I'm not a big fan of pasta salads in general. Too many are served cold from the refrigerator where they've been sitting for hours soaking up all that mayonnaise. If you're going to make a pasta salad, try a warm one, or at least room temperature. Or make an Asian noodle salad which are intended to be eaten chilled.

This is a perfect picnic or tailgate salad.

Ravioli and Tomato Salad with Masses of Basil
serves 4-6
print recipe

1 pound cheese ravioli or tortellini
2 pounds ripe tomatoes
1 6-ounce jar artichoke hearts, drained and halved
1 bunch basil, the leaves torn into pieces
1/2 cup Nicoise or Greek olives, pitted and cut into large pieces
3 tablespoons capers, rinsed
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
Red wine vinegar

Bring a large pot of water to a boil for the ravioli. Blanch the tomatoes for 15 seconds, then scoop them out. Peel, seed, and chop them into large pieces. Put the tomatoes and artichokes in a large bowl with the basil, olives, capers, and oil.

Salt the pasta water. Add the ravioli, cook until done, and drain well. Add them to the bowl and toss gently with a rubber spatula. Taste for salt, season with pepper, and sprinkle with vinegar to taste. Serve warm or room temperature.


  1. i will have 3 bowls of this with a side of bread. i'm starving! i guess i will just eat an egg instead!

  2. this is the perfect dish with all the basil we all have in our gardens right now, you always know just whats perfect!


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