Description
A vibrant and flavorful ravioli pasta salad featuring fresh vegetables and a tangy Dijon vinaigrette, perfect for summer gatherings.
Ingredients
- Ravioli Pasta (any flavor)
- Zucchini (sliced into half-moons)
- Yellow Squash (sliced)
- Tomatoes (halved)
- Chickpeas (drained)
- Dijon Vinaigrette
- Spinach (fresh)
Instructions
- Cook the ravioli in a large pot of salted boiling water for about 3-4 minutes until they float. Remove and set aside to cool.
- Prepare a large mixing bowl with chopped zucchini, sliced yellow squash, halved tomatoes, and drained chickpeas.
- Mix in the cooled ravioli and fresh spinach, folding gently to combine.
- Dress the salad with Dijon vinaigrette, tossing gently to coat.
- Serve chilled or at room temperature, allowing flavors to meld.
Notes
Let the salad sit for 30 minutes after tossing to enhance flavors. You can make the salad a day in advance; just keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
Keywords: pasta salad, ravioli, summer salad, vegetarian recipe, quick lunch