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
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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.