Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
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0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course, Lunch
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Cuisine
Italian
Spinach and Kale Ravioli Pasta Salad with Fresh Tomatoes, Basil, Mozzarella, and Taggiasca Olives
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 ravioli prepared per instructions in salted water, Three Bridges Superfood Spinach and Kale
- 2-3 tbsp pesto to taste, Three Bridges Superfood made with kale
- cherry tomato quartered, handful
- mozzarella mini balls, handful
- taggiasca olives pitted, a handful
- 1-2 tbsp basil chopped, fresh
- 1 tbsp pine nuts toasted
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
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.
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