Antipasto Pasta Salad

Microwave-easy pickled red onion and assorted deli favorites tossed with hearty cheese ravioli add up to one fast ’n fresh dinner salad!

1 frozenpkg. (12 mini oz.) cheese ravioli

1/2 cup thinly sliced red onion

3 Tbs. extra-virgin olive oil

2 Tbs. white wine vinegar

1/4 tsp. salt 1/4 tsp. pepper

1 jar (12 oz.) marinated artichoke hearts, drained

1 cup bocconcini (mini mozzarella balls), about 6 oz., halved

1 cup grape tomatoes, halved

1/2 cup pepperoni slices, about 2 oz.

1/3 cup pimentostuffed green olives, halved

2 Tbs. thinly sliced fresh basil 1 pkg. (6 oz.) baby spinach leaves, about 6 cups In large pot, cook ravioli in boiling water according to package directions. Drain and rinse under cold running water; drain well, then transfer to large bowl.

Meanwhile, in small microwavesafe bowl, combine

onion, olive oil, vinegar, salt and pepper. Microwave on High in 30-second intervals, until soft- ened, 1 minute. Cool 2 minutes. To pasta, add artichoke hearts, mozzarella balls, tomatoes, pepperoni and olives. Stir in onion mixture. Just before serving, stir in basil. Arrange spinach over large serving platter; top with pasta mixture. Servings: 4 Calories: 532 Protein: 21 g. Fat: 34 g. (11 g. sat.) Chol.: 67 mg. Carbs.: 38 g. Sodium: 1,043 mg. Fiber: 5 g. Sugar: 2 g. Kitchen time: 20 minutes. Total time: 30 minutes.