My grocery bills have been ridiculous recently – something that doesn’t make me happy but my typical excuse? The blog and my general love of good food. Regardless of the excuse I use, I had some frozen artichoke ravioli in the freezer that had been there for at least a year. Meaning that I would have to forgo that beautiful pumpkin & sage ravioli that I saw at the store and use what I have. Repeat: use what I have. (Repetition means your learning, right?)

Despite the large amount of ice crystals in the package, along with some cucumber and artichokes, it hardly felt like I was cleaning out the freezer. I couldn’t wait to have the leftovers for lunch. See, I’ve learned already.

Artichoke Ravioli Pasta Salad - 2-3 servings

• 1-9 oz package artichoke, cheese & olive ravioli (I had a Trader Joe’s version)
• 2 cups thinly sliced cucumbers, halved
• 1 cup quartered artichokes
• 2 Tbsp kalamata olives, sliced

Prepare pasta as directed. Let cool. Separate pasta onto plates and top with cucumbers, artichokes, olives and drizzle with shallot dressing.

Shallot Dressing

• 1 small shallot, minced
• 1/2 Tbsp dijon mustard
• 1 Tbsp olive oil
• 1 Tbsp white balsamic vinegar
• salt & pepper

Whisk all ingredients together until emulsified.