Ravioli Salad with Tomatoes and Basil

Since summer is right around the corner, and it will quickly be too hot to make anything that requires the oven, we are beginning to remember all of our favorite salads.  This is a ravioli salad, from my friend Tracy, that is hearty enough for any dinner.  It can be served with pasta right out of the water or at room temperature.

This time of year the tomatoes are out of this world.  This dish is so, so good!  A perfect combination of flavors and textures.

1 pound (500g) fresh ravioli (or tortellini)

1 pkg. cherry or grape tomatoes, halved

1 small jar artichoke hearts, drained and quartered

1/2 C. of your favorite olive (which you'll notice I omitted)

3 T. capers, rinsed

1/4 C. olive oil

lots of basil, torn (a couple of handfuls)

red wine vinegar

salt and pepper

Put tomatoes and artichokes into a large bowl.  Add the basil, olives, capers and oil.  Toss well.  Cook the pasta according to package directions and drain.  Immediately add to the bowl and toss gently with a spatula.  Add salt, pepper and vinegar to taste.