1 (9-ounce) package refrigerated four-cheese ravioli, Buitoni®
2 cups chopped cooked chicken
1 (8-ounce) packaged fresh mozzarella ball, torn into bite-sized pieces
1 cup fresh basil leaves, coarsely chopped
1⁄2 teaspoon sea salt, Morton Coarse Sea Salt®
1⁄2 teaspoon ground black pepper
3⁄4 cup Italian dressing, Ken’s Steak House®
Cook pasta according to package directions; drain, and rinse well with cold water, tossing to cool.
In a large bowl, combine cooked pasta, chicken, mozzarella, basil, salt, and pepper. Drizzle with dressing, and toss to coat. Serve immediately.