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Ravioli Salad in Italian Dressing

Ravioli Salad in Italian Dressing Recipe

This is a quick meal that does not take much time & effort to make, while tasting wholesome & delicious with a home-cooked vibe at the same time.

This salad can be served chilled or at room temperature. If serving cold, add the salad greens only when ready to serve to prevent the salad from getting soggy.

Check out the step-by-step photos on the previous page.


  • 125g (half bag) fresh ravioli
  • 40g mixed salad greens washed and spun dry
  • 1/4 small red onion thinly sliced
  • 1/4 bell peppers thinly sliced
  • 6 cherry tomatoes halved
  • 1 tbsp grated Parmesan cheese
  • dried parsley flakes to garnish
  • freshly cracked black pepper to taste

(A) Italian Dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tsp red wine vinegar (or apple cider vinegar) to taste; build up 1 tsp at a time if needed
  • 8 drops lemon juice
  • 1 tsp honey to taste; omit if you like it super tangy
  • 1 tsp dried Italian seasoning
  • 1 tsp MSG-free chicken seasoning powder optional; see note below
  • 1/8 tsp garlic salt (or tiny pinch of fine salt) to taste


  1. Make italian dressing by combining (A) in a mason or a recycled glass food jar.  Cover the lid tightly and shake until the dressing is combined. Season to taste.
  2. Cook ravioli in a pot of boiling water with a bit of olive oil added according to the timing indicated in the packaging.  Drain ravioli and set aside.
  3. Make the ravioli salad. Add cooked ravioli to a large bowl together with onion, cherry tomato, bell pepper, grated parmesan cheese and 2 tbsp Italian dressing. Mix well to coat evenly. Add salad greens and give everything a quick toss.
  4. Plate the ravioli salad & drizzle the remaining Italian dressing over the salad.

Cooking Note(s):

  1. Chicken seasoning powder seems like an odd addition to a pasta salad, but this ingredient really works well for my family as it adds a depth of flavour to the dish. If you skip this ingredient, add a bit more salt to taste.
  2. You can make more Italian dressing in advance. Leftover Italian dressing, if any, can be kept in the fridge for about a week. The dressing goes well with both salad and pasta.
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