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

Whether you're entertaining or relaxing, this recipe hits the spot.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.