Three-Cheese Ravioli Salad with Pepperoni and Veggies

Once upon a time when I was a wee lassie, I used to wonder why people talked about the weather so much. To me, weather was as incongruent a concept as reading  the Twilight series. It either rained, sleeted, snowed, or the sun shined brightly down from the heavens. Hot or cold, wet or dry, I was oblivious. (Except in snowstorms, as they command the attention of the most carefree adolescent.)

I distinctly remember asking my grandpa one summer while he sat in his lawn chair with his fly swatter and diet Shasta  why he commented to every passerby " nice weather, eh?"  or "Sure is a cold one, brrrrrrr". And he told me it's just polite conversation that everyone has in common. Which is true, I suppose.

My amazing grandpa Stan, in his summer perch. He was the friendliest guy in Ely. He also grew the largest sunflowers and zucchini in Northern MN.

 I catch myself talking about the weather more and more these days.The fellow at the Farmer's Market and I discussed the fact that today is 90 degrees at length. " Just remember how long this past winter is, remember shoveling snow and heating bills". All the while dramatically fanning ourselves with our hands.

The more I think about it though, Duluth, MN is a place where the weather is pretty interesting subject matter. It can be miserably hot, incomprehensibly and eerily foggy, snow for days on end and hail the size of volleyballs. Many times, all in the same week. So I guess it is a fair topic of conversation, and/or blog entries that proceed a pasta salad recipe that suits any season.

Three-Cheese Ravioli Salad with Pepperoni and Veggies

-1 package three- cheese ravioli, cooked to package directions

- 2 cups tomato sauce

-2 T. minced garlic

-1 medium yellow onion

-1 cup mushrooms

-1 cup diced green pepper

-1 T. olive oil

-1/2 t. garlic salt

-1 t. garlic powder

-1 T. rosemary and basil

-1/2 cup diced black olives

-parmesan cheese for garnish

Directions:

In medium sauce pan heat olive oil over medium heat. Add diced onions and cook 3 minutes. Add peppers, mushrooms and garlic and saute 5 minutes, or until softened. Add tomato sauce, garlic salt and powder, rosemary and basil and reduce heat to low, simmer 10 minutes. Remove from heat and toss with cooked ravioli. Serve warm or cold.

*6 servings

A colorful and flavor packed meal that pairs easily with a salad or veggies any time of year.

Summer is traditionally a famous time to eat pasta salad, and I made this one for a picnic, and it was well-loved by all. Enjoy!