Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives

Name: Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 package Three Bridges Superfood Spinach and Kale Ravioli; 2-3 tbsp Three Bridges Superfood Pesto made with Kale; handful of cherry tomatoes; Handful of mini mozzarella balls; A handful of taggiasca olives; 1-2 tbsp fresh basil; 1 tbsp toasted pine nuts; Sea salt and freshly cracked black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Course
Main Course, Lunch
Cuisine
Italian

Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives

Kian Meyer

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Ingredients

Servings

1 package Three Bridges Superfood Spinach and Kale Ravioli prepared per instructions in salted water
2-3 tbsp Three Bridges Superfood Pesto made with Kale to taste
handful of cherry tomatoes quartered
Handful of mini mozzarella balls
A handful of taggiasca olives pitted
1-2 tbsp fresh basil chopped
1 tbsp toasted pine nuts
Sea salt and freshly cracked black pepper to taste

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Instructions

Prepare the ravioli per the instructions in a large pot of well-salted water; drain and pour into a large bowl; reserving 1/4 cup of the cooking water.
Toss the pasta with a few tablespoons of the kale pesto; set aside for the pasta to cool and for the flavors to mingle; add some reserved pasta water, if needed.
Toss again once it has cooled then top with fresh tomatoes, mini mozzarella balls, taggiasca olives, fresh basil, and toasted pine nuts then season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.