Recipe: Pasta Salad with Pan Roasted Tomatoes


4 thick slices of onion
12 cherry tomatoes
1 oz. walnuts, chopped
1/2 cup cooked green beans
8 oz. cooked ravioli
salad dressing


Arrange onions in a large, heavy skillet and cook over medium heat 7 minutes, until they just start to color. Turn slices over. Add a bit of oil and the tomatoes to the skillet and let them cook with onions, stirring occasionally, until tomatoes blister and onions start to soften. Reduce heat to low. Add cooked green beans and ravioli and stir gently. Remove to a bowl and add salad dressing to taste. Serve warm or chill for later.