Ravioli Salad in Italian Dressing
This ravioli salad in Italian dressing is a super quick meal which can be whipped up in under 15 minutes. Ravioli is always a great helper and a good cheat when I want to make a fast meal that tastes wholesome with a home-cooked vibe :p
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Ravioli is an Italian stuffed pasta so this dish has both pasta and salad greens in it.
STEP-BY-STEP PHOTOS
Make the Italian dressing for the ravioli salad. Just gather the ingredients, measure and put it in a jar. Shake well before using so that the salad dressing is emulsified. This dressing goes well with both pasta and salad. You can make more in advance as it keeps well in the fridge.
This is my bag of fresh ravioli I bought from Cold Storage. I like this brand of ravioli, it contains no preservatives, tastes good & cooks fast. My favourite flavour is four-cheese. This is porcini mushroom, it’s not bad either. You can use any favourite brand of ravioli available at your supermarket.
Cook ravioli in a pot of boiling water with a few drops of olive oil added (to prevent sticking to one another). Cook according to the timing indicated in the package (mine was 3 minutes). Drain and add the cooked ravioli to a large bowl (pictured above).
Add thinly sliced red onion, bell peppers, halved cherry tomatoes and some freshly grated Parmesan cheese.
Spoon Italian dressing and mix everything well.
When the pasta is evenly coated, add a generous handful of salad greens. I add the greens last so that they are still crisp when served.
Serve the ravioli salad on a plate, spoon the remaining dressing over the salad greens and garnish with dried parsley & freshly cracked black pepper. This is a quick meal that does not take much time & effort to make. Enjoy!
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.
Ingredients:
- 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
Directions:
- 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.
- 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.
- 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.
- Plate the ravioli salad & drizzle the remaining Italian dressing over the salad.
Cooking Note(s):
- 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.
- 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.