Vegetable Ravioli Salad
published by KittyK on Mar 19, 2013
I had been looking for a twist on pasta salad to serve at a buffet get-together and found it with this recipe…
2 9oz. Packages Cheese Ravioli
12 Cups Mixed Salad Greens, torn (Romaine, Radicchio, Arugula, Endive, Red Leaf)
1 Cup Broccoli florets,
3/4 Cup Snow Pea Pods, blanched
1/2 Cup Sliced Carrots
2 Celery Stalks, chopped
1/4 Cup Fresh Basil, julienned
2 Tbsp. Fresh Dill, chopped
1/4 Cup Parmesan-Reggiano Cheese
1 1/2 Cups Creamy Italian Salad Dressing
In medium saucepan, cook ravioli al dente and immediately rinse in cold water and drain thoroughly. Set aside. Wash lettuce and towel dry on flat surface before tearing apart into bite size pieces. In small saucepan, par-boil snow peas, rinse and drain. Chop and slice the carrots, celery, basil and dill. Toss salad greens and vegetables together in extra large mixing bowl or salad bowl. Gently add Ravioli to the greens and drizzle generously with salad dressing. Toss and top with grated Parmesan-Reggiano cheese. Serve with crusty bread.
# 1 by RBB1010
March 19th, 2013 at 9:57 am #
This is a good twist, because this looks and sounds very good. Thanks for a wonderful recipe share.
# 2 by A Bromley
March 19th, 2013 at 11:16 am #
Oh this sounds good Kitty. I’ll have to try it. Thanks for the recipe. It is a new idea for the next family gathering and I think a delicious one.
# 3 by rappeter13
March 19th, 2013 at 1:27 pm #
If this one looks like in the picture, I will definitely have to try it out. Seriously, I began to salivate when I saw it!
# 4 by Fleur D
March 19th, 2013 at 9:22 pm #
Looks great. I have to try this. I have so much salad right not.