Traditional recipes

Ravioli summer salad recipe

Ravioli summer salad recipe

  • Recipes
  • Dish type
  • Salad
  • Pasta salad

A couple of months ago my sister made me ravioli salad. You can improvise with the salad dressing too :)

3 people made this

IngredientsServes: 2

  • 250g fresh ravioli or tortellini
  • 1 papaya, cut into quarters
  • 2 tomatoes, cut into wedges
  • 1/2 cucumber, sliced
  • 1/2 cantaloupe melon, cut into quarters
  • 100g bag mixed rocket, spinach and watercress salad
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon runny honey
  • 1 garlic clove, crushed
  • 1 tablespoon sunflower seeds and brown linseeds

MethodPrep:20min ›Cook:6min ›Extra time:20min cooling › Ready in:46min

  1. Bring a saucepan of water to the boil and add the pasta. Cook according to the instructions on the packet or until al dente. Remove from the heat, drain and allow to cool, about 20 minutes.
  2. In a large salad bowl combine the papaya, tomatoes, cucumber, melon, salad leaves and pasta.
  3. Make the dressing by combining the remaining ingredients, except the seeds, and whisking together. Pour the dressing on top and toss to combine.
  4. In a dry frying pan over a medium heat, toast the seeds until fragrant, taking care not to burn. Sprinkle over the salad and serve.

See it on my blog

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Ravioli Pasta Salad Recipe

  • Too much pasta, not enough other stuff.
  • Overcooked, unsalted pasta noodles. The one-two punch of bad pasta.
  • Too much dressing, often overpowering dressing.
  • The clump factor - inevitably, after hours in the refrigerator all the pasta in a pasta salad clumps together into a big mass, which shortly thereafter turns into a big heavy mass in my stomach.

I think we can do better, and without much more effort. For starters, I dropped the ratio of pasta to other tasty ingredients way down. I added lots of color by using seasonal ingredients and working in plenty of springtime treats like asparagus, greens, and peas. Because I wanted the focus to be on the flavor of the actual ingredients, I used a bit of good olive oil to dress everything, along with a bit of salt. Simple.

Now let's get down to practicality. I'm pretty confident this salad can stand up to the long car rides, endless refrigerator hours, and/or time in direct sunlight required of all pasta salads. It can be served warm or cold, transports easily, and is clump resistant. I had it for dinner two nights ago, and lunch yesterday.

The time factor: I wrote this recipe with just one big pot of boiling water in mind - no cooking each ingredient separately. Seriously, it took longer to boil the pot of water than do the prep.

Now it's your turn: This is more an idea than anything else, there are a thousand variations you can explore here depending on the season and what flavor of ravioli you buy. A couple tips - first off, keep all your add-ins fresh and seasonal. A salad like this only pops when you use bright, good quality ingredients (don't overcook them). Secondly, when you start thinking about other things to add to the recipe to make it more your own, echo some of the flavors that are in the ravioli stuffing. So for example, if you have a lemon ricotta-herb stuffing, add some slivered fresh basil and lemon zest to the salad. If it is a goat cheese-olive stuffing, crumble a bit of goat cheese and tear up a handful of olives for the salad. Make sense?

Book sightings!
Here's a list of places where my book has been sighted including The Cook's Library in Los Angeles and Powell's for Cooks & Gardeners in Portland, Oregon. You might want to call ahead to confirm it is in stock. Please let me know if you see it elsewhere so I can add to the list!

Book Signing this SATURDAY in SF:
Lastly, before I sign off for today, I wanted to let you know I'm doing a book signing at Borders Books at Union Square in downtown San Francisco this SATURDAY, March 24th. Come stop by, I'd love to meet more of you in person! Borders Books Union Square 400 Post Street, San Francisco at 2:00pm. Hope to see you locals there!

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45 Best Summer Salads That Fit Perfectly at Any Barbecue

Bring any one of these, and you'll be taking home an empty plate.

Summer is right around the corner, and that means barbecue season! Especially this year, as we'll likely be having as many events as possible outdoors, you'll want to plan to up your outdoor eating (and cooking) game. If you end up hosting an outdoor party this summer, you're going to need to brush up on a few great grilling recipes. But even if you're just attending, you'll still want to bring something.

That's where these delicious summer salads come in. We've rounded up some of the best salads that incorporate flavors of the season, from heirloom tomatoes and sweet corn to juicy peaches, spicy radishes, crispy cukes and more. Whether you're going to a big church picnic or taking a weeknight family dinner outdoors, these ideas are perfect for any occasion.

If you're looking for some dinner salad ideas that will leave you feeling satisfied and full, look to the grilled chicken mango salad, pesto chicken Caprese salad, or the cucumber-salmon panzanella for dishes that are protein-packed. Or, if you need something light to have on the side of a bounteous summer feast, try the grilled Caesar salad or the charred corn salad. If you've been trying to add more healthy dinner ideas into your weekly meal routine, include these salads as part of your dinner repertoire for simple 30-minute meals that are good for you.

Go ahead and celebrate the season of iced tea, alfresco dining, and fresh produce from backyard gardens with these flavorful summer salads that will become your new favorite summer dinner ideas.

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The second time I made this I substituted 1 tsp. dried oregano and 1/2 tsp. dried basil for the rosemary and liked it much better. I also added some marinated artichoke hearts and used roasted red peppers. A great way to use leftover ham in the summer!

A great recipe for parties -- I am always asked to bring this! I doubled the recipe this time that I made it, but seemingly didn't have enough dressing which left the pasta (here, tortellini) a little dry. I did do the vinegar increase/oil decrease adjustment, but maybe that wasn't so hot an idea. I also may toss with half, and then toss with other half of dressing right before serving.

Very good! Sub ham for chicken and added chopped roasted almonds for a nice added crunch, did not have sugar handy so I used maple syrup. It was a hit!

Yummy delicious! Made it for hubby and ate it myself - we almost fought for the last serving. Will be making it again soon

To the reviewer from Albuquerque, NM : the fact that the author of this recipe is from Artesia, NM is irrelevant.

This recipe was a great way to use left over baked ham. However I highly recommend that you use small-sized ravioli instead of the larger sized. it makes for a better "bite sized" meal.

Tasted great! Modifications: 1. I used both tortellini and spinach-cheese filled ravioli 2. Added palm hearts--but I don't think that either of those was really a major change. Husband and I both loved it. . .might add more vinegar though next time.

This salad is delicious -- far better than deli pasta salad, and so easy. I substituted 3-cheese tortellini for the ravioli, and used a 10 oz. jar of marinated mushrooms (we love mushrooms). Also used 1/2 the oil called for and upped the vinegar slightly -- there still was plenty of marinade. This will be a summer staple (and was awfully good in January, too).

Why on EARTH would Epicurious go to Artesia, NM for a recipe? (I'm from there so I have a right to hate it.) I'm surprised this dish doesn't call for cream of celery soup.

Awesome! I made this for work and it is selling like crazy! Although, I substituted pepperoni for the ham, roasted red peppers, and fresh mushrooms instead of marinated. This is very versatile.

i also have made this salad. I went over very well at a 50th birthday party. Very easy to make. I also found dill marinated mushrooms at my local store, this add a nice touch to the salad compared to the first time I made it.

Loved this salad. Have doubled & tripled also. Have added artichoke hearts instead of mushrooms.

Really great for pot-luck. I used smoked turkey breast instead of ham and the smoked flavor of the meat added a nice complement to the ravioli.

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Get a dose of protein and omega-3s with this tasty and light summer pasta dish.

If you're looking for a taste of Greece, try this combo of whole-wheat penne, Kalamata olives, marinated artichoke hearts, cherry tomatoes and arugula topped with crumbled feta.

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  • 1 lb. pecorino cheese, grated, plus more for serving
  • 3 ⁄4 cup mascarpone
  • 6 Bartlett pears, peeled, cored, and grated
  • 12 tbsp. unsalted butter
  • Freshly ground black pepper, to taste
  1. Make the dough: Mix flour and salt in a food processor. With the motor running, add oil, eggs, and 1–2 tbsp. water, until dough forms. Transfer dough to a lightly floured surface knead until dough is elastic, 8–10 minutes. Transfer to a greased bowl and cover with plastic wrap let rest 1 hour at room temperature.
  2. Make the filling: Stir pecorino, mascarpone, and pears in a bowl chill until ready to use.
  3. On a lightly floured surface, divide dough into 3 balls. Working with 1 ball at a time, and keeping the remaining dough covered with a damp cloth, roll ball into an 11″ x 30″ rectangle. With a long side facing you, place 1 1 ⁄2 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough, leaving a 1 1 ⁄2” border at the edges and spacing the mounds about 2 1 ⁄2” apart. Brush dough with water. Fold bottom half of dough up and over filling. Press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli transfer to a parchment paper-lined baking sheet.
  4. Bring a large pot of salted water to a boil. Cook ravioli until al dente, 3–4 minutes. Meanwhile, melt butter in a 12″ skillet over medium-high heat. Using a slotted spoon, transfer ravioli to skillet, along with 1 cup cooking water, salt, and pepper toss to combine. Transfer ravioli to a serving platter garnish with more pecorino and pepper.


Gin Gimlet

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Italian Pasta Salad Ingredients:

Pasta: Truly, any pasta works for this recipe, so you can pick your favorite brand and shape. Because I eat gluten-free, I go with Tinkyada Spiral Brown Rice Pasta , which maintains its form really well! It&rsquos my favorite brand of gluten-free pasta for taste, texture, and the fact that it&rsquos made entirely of organic brown rice and literally nothing else.

Again, go with your own personal favorite pasta! Elbow pasta works really well in pasta salads as well.

Italian Dressing: I made my Easy Homemade Italian Dressing Recipe, which took a total of 2 minutes to throw together. I make it a day or more ahead of time to minimize the prep when I&rsquom actually making the pasta salad, and also to ensure all the lovely flavors settle and shine through.

Use your own favorite homemade Italian dressing, or go with a store-bought version to make this extra simple!

Veggies: Cherry tomatoes, red onion, bell pepper, kalamata olives. These ingredients put off all the Italian vibes and produce a ton of vibrant flavor, making this healthy pasta salad recipe taste fresh and inviting.

You can easily toss in some spinach, chopped up cucumber, sun-dried tomatoes, capers, artichoke hearts, swap the kalamata olives for black olives, swap the green bell pepper for red&hellipplenty of options to change it up!

Cheese: I use crumbled feta cheese in this recipe because I absolutely love it, but it is very common to use fresh mozzarella balls. They can be found in the deli section of most grocery stores and come in small bite sized balls. Or you can buy a log of fresh mozzarella and chop it up!

Here are some ideas for you to change it on up!

  • 2 cups baby spinach (add after draining the pasta when it is still hot to help wilt the spinach)
  • ⅓ cup sun-dried tomatoes
  • 1 cup chopped cucumber
  • ⅔ cup chopped salami (It&rsquos very common to add chopped up salami!)
  • 1 cup chopped artichoke hearts
  • 1 cup pesto sauce (instead of Italian Dressing)
  • 2 Tbsp mayonnaise to make the dressing creamier if you&rsquod like.

Italian Pasta Salad Ingredients

  • Italian Dressing: I beg you not to, but if you must use premade Italian Dressing, then your salad will need about ¾-1 cup.
  • Tortellini: I use fresh refrigerated tortellini. You can use any type of cheese tortellini and even think sausage tortellini would be yummy!
  • Cucumber: You can substitute the slicing cucumber for an English cucumber and then you don’t have to peel it.
  • Tomatoes: Don’t substitute the cherry tomatoes for Roma or another variety because they will fall apart in the salad.
  • Olives: I use whole olives and then chop them because they are juicer and tend to hold together better but you can use sliced olives if you prefer. Sicilian olives would also be delicious. Olives are optional, and I actually don’t love olives, but I loved them in this salad!
  • Bell Pepper: You can substitute the orange bell pepper for whatever you have on hand but my fav for this Italian Pasta Salad is orange.
  • Pepperoncinis: Can be found with the relishes and other pickled condiments. They are tangier and have a slight more kick than banana peppers but if you already have banana peppers on hand then you can use those. This recipe only calls for 2 tablespoons but you are welcome to taste and add more for additional tangy sweet heat.
  • Mozzarella: I prefer to use fresh mozzarella balls, cut into bite size pieces. These can be found in the specialty cheese section of your grocery store. You can also use a fresh mozzarella log and cube it. If this mozzarella is too expensive or you don’t want to make a separate trip, you can substitute regular mozzarella and chop it into cubes.
  • Salami: You can substitute chopped pepperoni or chopped summer sausage for the salami.

  • 1 Cup macaroni
  • 1/2 bell pepper, diced (about 1/2 cup)
  • 2 scallions, sliced thin (about 1/4 cup)
  • 1/4 Cup shredded carrot
  • 1-2 stalks celery, diced (1/2 cup)
  • 5 Tablespoons mayonnaise
  • 2 Teaspoons yellow mustard
  • 1/2 Teaspoon sugar
  • Salt and pepper, to taste

Step 1: Bring a pot of salted water to a rolling boil, Cook 1 cup macaroni to al dente, according to package directions. Drain pasta, rinse with cold water, and set aside.

Step 2: In a medium bowl, mix together cooked macaroni, 1/2 cup diced bell pepper, 2 sliced scallions, 1/4 cup shredded carrot, and 1/2 cup diced celery.

Step 3: Add 5 tablespoons mayonnaise, 2 teaspoons yellow mustard, 1/2 teaspoon sugar, salt, and pepper to bowl. Combine well.

Step 4: Cover macaroni salad and allow to chill in the refrigerator for 4 hours or overnight.