Ravioli Salad with Basil and Tomatoes

2 red bell peppers

10 ounces cheese ravioli

1 cup grape or cherry tomatoes

3/4  cup basil leaves

3/4 cup mixed good quality olives, halved and pitted

Optional: 2 small peperoncini, seeded and minced

3 tablespoons capers, rinsed

3 tablespoons extra virgin olive oil, divided

2 tablespoons red wine vinegar, divided

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

Cut each bell pepper in half lengthwise and remove stems and seeds. Score the curved edges and press lightly so peppers lay flat. Place on a baking sheet under a hot broiler. Broil until the skins blacken. Remove from oven and place a damp paper towel on top. Cool, then remove blackened skins. Cut peppers into thin strips about 2 inches long.

Cut tomatoes in half. Cut basil leaves into shreds. Combine tomatoes and basil in a bowl with pepper strips, olives, peperoncini, capers, 2 tablespoons olive oil, 1 tablespoon vinegar, salt and pepper. Blend well and set aside.

Cook ravioli according to package directions. Test for tenderness, then drain and cool briefly. Cut each ravioli in half on the diagonal, then toss with the vegetable mix; marinate at room temperature 30 minutes. Toss with remaining olive oil and vinegar. Adjust seasonings if needed and serve at room temperature.

Note: Refrigerate if making longer than 1 hour ahead, but return to room temperature before serving.