Lunch: Red Pepper Pesto Ravioli Salad

Recipe by Rian Handler Ravioli in pasta salad = true game changer.

Ingredients

1 lb. fresh cheese ravioli
2 c. roasted red peppers, plus more for topping
1/3 c. extra-virgin olive oil
1/3 c. Parmesan cheese, plus more for topping
3 cloves garlic, peeled
1/4 c. almonds
kosher salt
Freshly ground black pepper
1/2 c. black Cerignola olives, chopped
3 c. baby arugula

Instructions

In a large pot of salted boiling water, cook ravioli according to package directions. Drain and transfer to large serving bowl.
Make red pepper pesto: In a food processor, blend two cups roasted red peppers, olive oil, Parmesan, garlic, and almonds. Season with salt and pepper.
To bowl, add black olives, baby arugula, more roasted red peppers, and dressing and toss until well combined. Adjust seasoning if necessary.
Garnish with Parmesan.

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