- 1 package BUITONI Refrigerated Tomato & Mozzarella Ravioli (18 oz.)
- 1/2 cup BUITONI Refrigerated Pesto with Basil (7 oz.)
- 1/4 cup extra virgin olive oil or Italian salad dressing
- 2 cups grape or cherry tomatoes, cut in half
- 3/4 to 1 cupdiced mozzarella cheese
- 1/4 to 1/2 cupdiced hot soppressata
- Fresh basil leaves
WHISK pesto and oil in large bowl. Add cooled, cooked pasta; toss to coat. Season with salt and ground black pepper.
TOSS with tomatoes, cheese and soppressata. Top with basil.