Summer Ravioli Salad
User Reviews
5.0
33 reviews
Excellent
Summer Ravioli Salad
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Crisp-tender zucchini, yellow squash, tomatoes, and chickpeas over spinach with cheesy ravioli and a dijon vinaigrette!! A HEALTHY summer pasta salad that takes advantage of fresh produce!!
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Ingredients
Salad
- one 9-ounce package refrigerated cheese-filled ravioli or your favorite ravioli
- 2 tablespoons olive oil
- 1 medium yellow summer squash diced into small pieces
- 1 medium zucchini diced into small pieces
- one 15-ounce can chickpeas rinsed and drained
- ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 cloves garlic peeled and finely minced or pressed
- 2 roma tomatoes diced into small pieces (or your favorite tomatoes)
- ⅓ cup fresh parsley finely minced (regular or Italian flat-leaf)
- about 4 cups fresh spinach loosely measured
Viniagrette
- 3 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon granulated sugar or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
Salad:
- Cook ravioli according to package directions, drain; set aside.
- To a large skillet, add the olive oil, yellow squash, zucchini, chickpeas, thyme, salt, pepper, and cook over medium-high heat until the vegetables have softened slightly but are still crisp-tender, about 5 minutes; stir intermittently.
- Add the garlic and cook until fragrant, about 1 minute; stir intermittently.
- Turn off the heat and add the tomatoes, parsley, and stir to combine; set aside.
- To a large platter, add the spinach and top with the ravioli, the vegetables and chickpeas; set aside while you make the vinaigrette.
Vinaigrette:
- To a medium bowl, add all ingredients, whisk to combine, and taste for seasoning balance. Make any necessary tweaks, i.e. more salt, pepper, sugar, etc.
- Evenly drizzle vinaigrette over salad as desired and serve immediately.
Notes
- Salad is best fresh. Extra vinaigrette will keep airtight in the fridge for up to 1 week.
Nutrition Information
Show Details
Serving
1
Calories
621kcal
(31%)
Carbohydrates
37g
(12%)
Protein
26g
(52%)
Fat
43g
(66%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
23g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
1426mg
(59%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 621kcal | 31% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 23g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 1426mg | 59% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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