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Ravioli Salad pinterest

Ravioli Salad

A fresh take on summer pasta dishes using cheese-filled ravioli mixed with fresh vegetables and a light dressing. This delightful dish transforms pre-made ravioli into an extraordinary salad that's perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 15 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Mason Jar

Ingredients
  

For the Salad

  • 1 pound cheese ravioli fresh or frozen
  • 1 pint cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 red bell pepper diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup black olives sliced
  • 1/4 cup fresh basil leaves torn
  • 1/4 cup fresh parsley chopped

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Italian seasoning
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cook the cheese ravioli according to package instructions, typically 3-5 minutes in salted boiling water. For this salad, aim for al dente. Immediately drain and rinse under cold water to stop the cooking process.
  • While the ravioli cooks, prepare the vegetables. Slice cherry tomatoes in half, dice cucumber and bell pepper into ½-inch pieces, and thinly slice the red onion.
  • Combine olive oil, white wine vinegar, lemon juice, Italian seasoning, minced garlic, Dijon mustard, salt, and pepper in a mason jar. Secure the lid and shake vigorously for 30 seconds until emulsified.
  • In a large bowl, gently combine the cooled ravioli, prepared vegetables, olives, and herbs. Pour about three-quarters of the dressing over the salad and toss gently with wooden spoons to avoid breaking the ravioli.
  • Cover the bowl and refrigerate for at least 15 minutes (or up to 4 hours) to allow the flavors to meld together. Before serving, toss gently once more and add the remaining dressing if needed. Garnish with additional fresh herbs and a light sprinkle of black pepper.

Notes

For best results, don't overcook the ravioli - slightly undercooked is better as it will continue to absorb moisture from the dressing.
If you're sensitive to raw onion, soak the sliced red onion in ice water for 10 minutes before adding to the salad to mellow its sharpness.
This salad stays fresh in the refrigerator for up to 3 days when stored in an airtight container.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 10gFat: 18gSodium: 430mgFiber: 3gSugar: 4g
Keyword Pasta Salad, Ravioli, Summer Salad, Cold Pasta, Picnic Food
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